This simple15 minute Beef and Bok Choy Stir-Fry tastes like a classic Chinese dish without all the unnecessary fat and calories.
In the fall, nights seem to get a little bit shorter and I always seem to find myself with less than 30 minutes to get dinner on the table. So while everyone stares at me, ravenous for dinner, I usually end up staring into the fridge thinking about what I can make in the shortest time possible. And stir-fry is almost always the answer. With everything cooked at a high temp, it's ready in no time and is something everyone loves. The key to a good stir-fry is the sauce and this one is packed with flavor. The oyster sauce, soy sauce, ginger, and garlic make a flavorful Chinese style sauce that works with most proteins and veggies. Personally I like to pair it with beef, bok choy, and mushrooms to really kick up the umami flavor.
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Beef and Bok Choy Stir-Fry
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- 1/4 cup low sodium chicken broth
- 1/4 cup oyster sauce (GF if needed)
- 2 tbsp low sodium soy sauce (GF if needed)
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 teaspoon cornstarch
- 4 tsp. vegetable oil, divided
- 1.33 lbs. lean sirloin steak, cut into strips
- 1 lb bok choy, chopped
- 1 cup mushrooms
- 4 U green onions, chopped
Add the chicken broth, oyster sauce, soy sauce, garlic, ginger, and cornstarch to a small bowl. Stir to combine.
Add half the oil to a pan or wok over high heat. Add the beef and cook for 1-2 minutes until browned but not fully cooked. Remove and set aside.
Add remaining oil to the pan. Add the vegetables to the pan and cook for 3-4 minutes. Turn the heat down to medium and add the sauce. Cook for 3-4 minutes until sauce thickens and vegetable are tender crisp.
Add the beef to the pan and cook for 1 minute or until steak is cooked to your liking.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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