Better than Chinese take out without the high price tag and MSG, this colorful stir fry has a lick-the-plate scrumptious sauce that bathes the meat and veggies and soaks really nicely into rice. The steak is marinated in the sauce, then quickly seared in the pan. Bok choy adds both crunch and leafy green color with mushrooms, carrots, onion and sweet peppers stepping in to add flavor and color and round it all out.
My parents grew bok choy in their garden this year and they had BUNCHES of it that they want me to take. I took 4 heads, thinking I could give some away. Only one friend took some, so I was left with 3 good-sized heads of bok choy. Unfortunately, two of them didn’t fit in my veggie drawer and they went bad rather quickly. I was determined to put this last one to good use. Then I saw a Beef & Broccoli recipe that looked amazing and was suddenly struck with a craving for good Chinese food! I knew it was time to make my bok choy stir fry.
What is bok choy?
Bok choy, pak choi or Chinese white cabbage, belongs to the cruciferous family of vegetables. It was first cultivated in China thousands of years ago, but it is now available all over the world–even in my parents’ midwest America garden! Bok choy has a thick white stem and big green leaves, so it’s ideal for stir fry, salads, soups and sautes.
Why eat bok choy?
I like bok choy because it provides both a nice crunchy stem and a green leaf all in one, but it turns out there are SO many more reasons to eat it. Bok choy has numerous health benefits. According to Medical News Today, bok choy helps prevent cancer, contributes to bone and heart health, decreases blood pressure, helps type 2 diabetics control blood sugar, lowers inflammation and boosts your immune system, plus it’s great for your skin.
But let’s get on with the good part! The recipe. This is a great recipe to prep ahead of time and throw together on a busy weeknight … it’s great for a family dinner and perfect for an Asian dinner party.
Toss together the marinade for the steak in the morning and let it bathe in there all day. You can even chop the veggies ahead of time and have them waiting for you when you get home. Then at the end of a busy day, start a batch of rice (or saute some cauliflower rice), heat up that wok and go to town! You’ll have delicious, hot Chinese food in front of you in no time.
And if you’re looking for more delicious Asian recipes, scroll down to the end of the post. You won’t be disappointed!
Print
Chinese Beef & Bok Choy Stirfry
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 4 servings 1x
Ingredients
For the marinade:
- 1/4 cup soy sauce (or tamari, for gluten free)
- 3/4 cup water
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1 Tablespoon peanut butter powder (or creamy peanut butter)
- 1 Tablespoon honey
- 1 Tablespoon freshly grated ginger
- 1 Tablespoon rice vinegar
- 2 Tablespoons sherry or sake
- 2 – 4 cloves garlic, minced
- A pinch of Chinese five spice powder
For the stir fry:
- 4 – 8 oz. flank steak, sliced very thin
- 1 small head of bok choy
- 4 oz. baby bella mushrooms, sliced
- 1 large onion, cut into chunks
- 1 large carrot, peeled and sliced on the diagonal
- 5 mini sweet peppers, tops and seeds removed, cut into chunks
- 2 Tablespoons avocado or peanut oil
- To thicken the sauce: 2 Tablespoons cornstarch
Instructions
- In a small mixing bowl, whisk together all the ingredients for the marinade. Spread the flank steak out over a flat container w lid and pour enough of the marinade over to cover it. Cover and put in the fridge for at least an hour or overnight.
- Meanwhile, clean the bok choy, then use a knife to separate the crunchy white stems from the leaves. Slice the stems and put into a small bowl. then chop the greens. Prep the rest of the veggies.
- Heat 1 Tablespoon of oil in a wok or large saute pan over medium heat. Drain the marinade from the steak, reserving the marinade. Put the steak in the hot pan until seared on the bottom, then flip over to sear the other side. Remove the steak to a plate.
- Add the rest of the oil to the pan and add the onion. Saute until the onion is soft and translucent, then stir in the mushrooms. Cover and cook until the mushrooms are tender, uncovering to stir occasionally. Stir in the bok choy stems and carrots and cook for a few minutes until the carrot and stems start to get tender. Add the peppers and stir fry about 2 more minutes.
- In a small bowl, stir together about 2 Tablespoons of the marinade with the cornstarch. Add the bok choy greens, steak and the rest of the marinade to the hot pan. Cook and stir just until the leaves are wilted and the sauce is hot, then slowly add the cornstarch mixture, a bit at a time, until the sauce is thickened to your liking.
- Serve hot over rice or cauliflower rice. If desired, sprinkle with chopped roasted cashews or peanuts.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Looking for more Asian recipes?
Below I’ve gathered more than 35 recipes from my foodie friends and my own recipe archive that will have you making fabulous take-out quality Asian food at home whenever the craving strikes! Take a look at some of these beauties and then scroll down for the recipes:
Asian Sauces:
Asian Soups & Salads:
- Easy Wonton Soup from Moore or Less Cooking Blog
- Asian Soulful Chicken Soup from Ally’s Kitchen Bohemian Bold
- Chinese Hot & Sour Soup
- Hot & Sour Soup from Canning & Cooking at Home
- Copycat PF Chang’s Chopped Chicken Lettuce Wrap Salad from Canning & Cooking at Home
- Crockpot Coconut Curry Soup from Amee’s Savory Dish
- Chinese Chicken Tangerine Salad
- Asian Orange Chicken & Brussels Sprouts Salad
- Thai Peanut Noodle Salad with Chicken
Asian Appetizers:
- Chinese Tea Eggs from The Culinary Lens
- Best Air Fryer Egg Rolls from ChinDeep
- Asian Chicken Wings from Carrie’s Experimental Kitchen
- Crab Rangoon Dip
- Shrimp & Pork Egg Rolls
- Asian Shrimp, Chicken & Kale Egg Rolls
- Spicy Asian Chex Mix
- Asian Quick Pickled Veggies
- Spicy Asian Sriracha Green Beans
- Asian Sriracha Chicken Nachos
- Spicy Asian Ginger Meat Balls
Fried Rice:
- Pork Fried Cauliflower Rice from Lisa’s Dinnertime Dish
- Mushroom Cauliflower Rice
- Cashew Shrimp Cauli-Fried Rice
- Shrimp & Bacon Cauliflower Fried Rice ~ Bobbi’s Kozy Kitchen
- Broccoli Mushroom Chicken Fried Rice
- Cilantro Shrimp Fried Rice
- “Kid” Fried Rice
- Zucchini Kale Fried Rice
Asian Pork and Chicken Recipes:
- Grilled Hawaiian Pork Chops from What’s Cookin Italian Cuisine
- Pork Banh Mi Lettuce Wraps (or Pork Banh Mi Sandwiches)
- Best Tempura Batter Ever from What’s Cooking Italian Cuisine
- Chinese Takeout at Home! from Southern with a Twist (includes egg rolls, beef & broccoli and sweet & sour chicken w/red sauce)
- Instant Pot Cashew Chicken from Canning & Cooking at Home
- Easy Egg Roll Stir Fry from the Fountain Avenue Kitchen
- Honey Orange Sesame Chicken
- Grilled Thai Chicken Pizza
- Thai Basil Chicken Noodle Bowl from Hostess at Heart
Asian Beef Recipes:
- Instant Pot Mongolian Beef from Aunt Bee’s Kitchen
- Spicy Pineapple Beef from Dixie Chik Cooks
- Beef & Vegetable Stir Fry from Amee’s Savory Dish
Asian Vegetarian and Seafood Recipes:
- Asian Rice Noodle Vegetable Stir Fry from Bacon Fatte
- Sesame Spaghetti Squash from Bacon Fatte
- Kung Pao Cauliflower
- Shrimp & Smoked Salmon Sushi Bowl
- Spiralized Rainbow Pad Thai
- Asparagus Smoked Salmon Sushi
And for dessert: Chinese Donuts from Moore or Less Cooking or these lovely Chinese Coconut Buns from ChinDeep
4 comments
Thanks a lot for giving me the recipe of Shrimp & Pork Egg Rolls and also the other recipes.
I can’t believe all of the amazing recipes that you’ve included here! This one will keep me in the kitchen for months!
Awesome post as always.
LOVE this round up – Asian dishes are always better made at home! Thanks for including me!