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+ servings

Beef & Bok Choy

An easy peasy stir fry
Prep Time10 mins
Cook Time10 mins
Marinate8 hrs
Course: Dinner, Main, Main Course
Cuisine: Asian
Keyword: quick dinners to make in summer, using beef in stir fries, using flank steak
Servings: 6
Calories: 245kcal


  • 1 lb flank steak cut in thin strips
  • 3 ribs bok choy cut in 1/2-inch slices
  • 1/2 red bell pepper cut in thin strips
  • 2 green onions chopped for garnish
  • 2 tbs oil


  • 1/4 cup soy sauce
  • 2 tbs dry sherry
  • 1/2 tsp ground ginger
  • 1/2 cup water
  • 1 clove garlic crushed
  • 1 tsp sesame oil
  • 1 tbs cornstarch


  • 2 tbs soy sauce
  • 2 tbs dry sherry
  • I clove garlic
  • 1 tbs honey
  • 1/4 tsp pepper
  • 1/4 tsp ground ginger
  • 2 drops sesa


  • Mix all marinade ingredients in a small bowl. Add the steak strips, toss to coat. Place in a plastic zipper bag and refrigerate overnight.
  • Heat a large skillet over medium-high heat. Add the oil and heat.
  • Mix the sauce ingredients in a small bowl; set aside.
  • Drain marinade from the steak. Discard marinade. Add the steak to the hot skillet and stir fry until it’s cooked and starting to brown.
  • Add the bok choy and bell pepper and stir fry for 2-3 minutes, depending on how crisp you like your veggies.
  • Stir the sauce so that the cornstarch is dissolved. Pour the sauce over the meat/veggie combo and stir until thickened. Cook for one additional minute so the cornstarch cooks through.
  • Serve immediately with rice.


Serving: 1serving | Calories: 245kcal | Carbohydrates: 16g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 1191mg | Potassium: 1381mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19116IU | Vitamin C: 203mg | Calcium: 462mg | Iron: 5mg