30 minutes
4 servings
Beef & Bok Choy Stir Fry
This dish brings together crispy bok choy, juicy beef, and a rich, garlicky sauce layered with Creole-inspired seasoning. It’s fast to make and packed with flavor. Serve it over rice or noodles for a complete and nourishing meal.
Ingredients
Main Ingredients:
- 1 lb flank steak, thinly sliced
- ⅓ cup cornstarch
- 2 tbsp low-sodium soy sauce
- 3 tbsp vegetable oil, divided
- 1 tsp fresh ginger, minced
- 2 cloves garlic, finely minced
- 1 leek, thinly sliced (white and light green parts only)
- ½ white onion, thinly sliced
- 4 cups bok choy (stems and leaves separated)
Sauce:
- ½ cup reduced-sodium beef broth (or water)
- ¼ cup hoisin sauce
- 2 tbsp low-sodium soy sauce
- 2 tsp cornstarch
- 1 tsp toasted sesame oil
- ½ tsp garlic salt
- ¼ tsp Tony Chachere’s Original Creole Seasoning
- ¼ tsp Slap Ya Mama Cajun Seasoning
- Salt and black pepper
Method
1. Marinate the Beef
In a large bowl, combine the sliced beef with cornstarch, 2 tablespoons soy sauce, and all of the sauce seasonings (beef broth, hoisin, extra soy sauce, cornstarch, sesame oil, garlic salt, Tony Chachere’s, Slap Ya Mama, salt, and pepper).
Mix well until the beef is fully coated. Let it marinate for 20 minutes while you prep the vegetables.
2. Prep the Vegetables
Bok Choy: Cut off the base. Rinse leaves thoroughly. Separate stems and leaves into two bowls. Cut stems into ½-inch pieces and leaves into 2-inch pieces.
- Garlic & Ginger: Mince finely.
- Leeks: Slice the white and light green parts thinly, then rinse well.
- White Onion: Slice thinly and set aside.
3. Sear the Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add half the marinated beef (letting excess sauce drip back into the bowl) and cook for 1–2 minutes per side until browned. Remove only the beef and repeat with the rest. Set aside. Leave the sauce in the skillet.
4. Sauté Aromatics & Veggies
With the remaining sauce in the skillet, reduce heat to medium. Add another tablespoon of oil if needed.
Add garlic, ginger, sliced leeks, and white onion. Sauté for 2–3 minutes until soft and fragrant.
Then add the bok choy stems and cook for another 2–3 minutes until they start to soften.
5. Combine and Finish
Add the bok choy leaves and the cooked beef back into the skillet. Stir everything together and cook for 2–3 more minutes, until the sauce thickens and everything is evenly coated and heated through.
SERVING TIPS
Serve hot over white rice, brown rice, or your favorite noodles. Garnish with sesame seeds or a drizzle of toasted sesame oil for extra flavor.
STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
