Beef Stir-Fry with Bok Choy with tender beef, crisp bok choy, and a glossy, savory sauce is everything you want in a weeknight dinner. Imagine the sizzle of the wok, the aroma of garlic and ginger filling your kitchen, and a dish that comes together in under 30 minutes yet feels like a restaurant treat. 

The secret lies in a quick marinade, high heat, and the perfect balance of savory, sweet, and tangy flavors. Simple enough for busy nights, but so delicious you’ll want to make it again and again.

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Key Ingredients for Beef Stir-Fry with Bok Choy

• Beef: Choose a cut with a clear grain and bright red color. Flank or sirloin steak is the most common choice for its rich flavor. If you use a tougher cut, tenderize it before cooking by following the method in this article.
• Bok Choy: Small baby bok choy is best for bok choy stir-fry, as it is crisp and has very little fiber. Larger bok choy is better suited for stewing or soups. If using larger bok choy, separate the stems from the leaves, and stir-fry the stems slightly longer before adding the leaves.
• Seasonings: This dish uses traditional Cantonese-style seasonings such as light soy sauce, oyster sauce, sesame oil, and Shaoxing wine. These ingredients are used both to marinate the beef and to prepare the stir-fry sauce.
• Aromatics (ginger, garlic, chili): These add fragrance and depth of flavor. Chili is optional, depending on whether you prefer a spicier dish.

How to Make Stir-Fried Beef with Bok Choy

a. Preparation

• Start by slicing the beef against the grain into thin strips, about a quarter of an inch thick. Place the beef in a bowl and marinate it with light soy sauce, Shaoxing wine, and cornstarch. Mix until each piece is evenly coated, then drizzle in a teaspoon of oil and stir again to seal in the moisture. Let the beef marinate for about 15 minutes before stir-frying.

• Meanwhile, prepare the baby bok choy. Wash it thoroughly and drain well in a colander. For larger baby bok choy, cut them in half; the extra-large ones can be quartered, while the smaller ones can be left whole.

• Next, combine light soy sauce, oyster sauce, Shaoxing wine, water, and cornstarch in a small bowl to make the stir-fry sauce. Stir well and set aside.

b. Cooking

• Heat the oil in a cast-iron wok or large skillet over medium-high heat. Add the marinated beef in a single layer and let it sear undisturbed for 30 to 60 seconds. Flip and stir-fry for another minute until the beef is just cooked through but still tender. Remove the beef from the wok and set it aside.

• Clean the wok, then add some fresh oil. Over low heat, stir-fry the garlic, ginger, the white part of the scallions, and, if using, a few dried chilies for about 30 seconds until fragrant. Increase the heat to medium-high, add the bok choy, and stir-fry until the leaves start to soften. If the wok gets too dry, splash in a tablespoon or two of water. Then cover the wok and let the bok choy steam for one to two minutes until tender but still bright green.

• Pour in the prepared sauce and let it return to a boil. Add the beef back into the wok, along with any juices, and toss everything together for about 30 seconds. Finish with a drizzle of sesame oil, giving the stir-fry a final mix before serving. Sprinkle some thinly sliced scallions (green onions) and sesame seeds (optional) on top as a garnish.

• This stir-fried beef with bok choy is best enjoyed hot with a bowl of white rice.

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Beef Stir Fry with Bok Choy Recipe

Yield: 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make a flavorful beef stir fry with bok choy in under 30 minutes. Tender beef, crisp greens, and a savory sauce come together in this easy Cantonese recipe.

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Ingredients

For the Beef & Marinade:

• 1 lb (450g) flank steak, sliced very thinly against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp cornstarch
• 1 tsp neutral oil (like vegetable or canola)

For the Stir-Fry Sauce:

• 3 tbsp light soy sauce
• 2 tbsps oyster sauce (vegetarian oyster sauce works too)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 2 tbsp water or beef broth
• 1 tsp cornstarch

For the Bok Choy:

• 1lb (450g) baby bok choy
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 3 tbsp neutral oil, for cooking
• 2 tbsp thinly sliced scallions
• 1-2 dried red chilies, optional (for a little heat)

Instructions

Preparation

1. Start by slicing the beef against the grain into thin strips, about a quarter of an inch thick. Place the beef in a bowl and marinate it with light soy sauce, Shaoxing wine, and cornstarch. Mix until each piece is evenly coated, then drizzle in a teaspoon of oil and stir again to seal in the moisture. Let the beef marinate for about 15 minutes before stir-frying.
2. Wash it thoroughly and drain well in a colander. For larger baby bok choy, cut them in half.
3. Next, combine light soy sauce, oyster sauce, Shaoxing wine, water, and cornstarch in a small bowl to make the stir-fry sauce. Stir well and set aside.

Cooking

1. Heat the oil over medium-high heat. Add the marinated beef in a single layer and let it sear undisturbed for 30 to 60 seconds. Flip and stir-fry for another minute until the beef is just cooked through but still tender. Remove the beef from the wok and set it aside.
2. Add some fresh oil. Over low heat, stir-fry the garlic, ginger, the white part of the scallions for about 30 seconds until fragrant. Increase the heat to medium-high, add the bok choy, and stir-fry until the leaves start to soften. Then cover the wok and let the bok choy steam for one to two minutes until tender but still bright green.
3. Pour in the prepared sauce. Add the beef back into the wok, along with any juices, and toss everything together for about 30 seconds. Finish with a drizzle of sesame oil, giving the stir-fry a final mix before serving. Sprinkle some thinly sliced scallions on top as a garnish.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 71mgSodium: 2139mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 24g

This data was provided and calculated by Nutritionix on 28/9/2025

Tips for Perfect Stir-Fried Beef

1. You’ll need to use a well-seasoned cast-iron wok to prevent the beef from sticking. This is especially important as beef marinated with cornstarch is more prone to sticking to the surface. A non-stick pan is a good alternative if a cast-iron wok is not available.
2. Both the thickness of the beef slices and the heat of the wok are crucial. If the slices are too thick, the interior may remain undercooked while the outside begins to turn brown. Using high heat is equally important, as it helps sear the beef quickly, creating a rich, flavorful browning without overcooking.
3. If you find it difficult to slice the beef evenly, place the steak in the freezer for about 60 minutes until it is partially frozen. This firms up the meat, making it much easier to cut into thin, uniform strips. Always remember to slice against the grain, as it shortens the muscle fibers and ensures the beef stays tender after cooking.
4. You can add Chinkiang vinegar (or any other type of rice vinegar of your choice) to make the stir-fry sauce. It will create a different flavor profile, and I suggest adding a bit of sugar to balance its tangy taste. This gives an interesting twist to the traditional approach.
5. I do not use dark soy sauce, as I prefer the bright and light color of the dish.

Variations

1. You can also use ground beef instead of sliced beef. Stir-fry the ground beef with garlic and ginger until fragrant before adding it to the bok choy. This is a simple alternative to the classic beef stir-fry recipe.
2. Another variation is to replace the bok choy with other vegetables. While this is a more drastic change, it works well with snow peas, baby corn, water chestnuts, bamboo shoots, and red bell pepper.

What to Serve with Beef and Bok Choy Stir-Fry

Since Stir-Fried Beef with Bok Choy is a flavorful, savory main dish, it pairs best with sides that enhance the meal without overpowering it. Here are some excellent choices:

• Egg Drop Soup: A light, comforting soup that serves as a gentle start to the meal and balances the richness of the stir-fry.
• Fried Rice: A simple egg fried rice (without added meat) makes a satisfying yet unobtrusive companion.
• Scallion Pancakes (Cong You Bing): These crisp, flaky pancakes are perfect for tearing apart and scooping up the stir-fry. Many Asian markets carry them frozen, or you can make your own.