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Stir-Fried Bok Choy With Beef

A quick, savory, and healthy stir-fry featuring tender bok choy and caramelized ground beef in a garlic-ginger soy glaze. Perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Base
  • 1 lb ground beef 85-90% lean
  • 1 lb bok choy baby or regular, chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp vegetable oil divided
Savory Sauce
  • 2 tbsp soy sauce low sodium preferred
  • 2 tbsp oyster sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp brown sugar optional
  • 0.5 tsp black pepper
  • 1 tsp cornstarch mixed with 1 tbsp water

Equipment

  • Wok or Large Skillet
  • Small mixing bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. Wash bok choy thoroughly. Slice baby bok choy in half lengthwise or chop regular bok choy into 2-inch pieces. Pat dry.
  2. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and black pepper. In a separate cup, mix cornstarch with water.
  3. Heat half the oil in a large wok or skillet over medium-high heat. Add ground beef and sear undisturbed for 2 minutes to brown.
  4. Break up beef and cook until fully browned. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
  5. Add bok choy to the pan. Toss with the beef for 2-3 minutes until greens are bright and slightly wilted.
  6. Pour the sauce mixture over the stir-fry. Stir in the cornstarch slurry.
  7. Cook for 1 minute until sauce bubbles and thickens into a glossy glaze coating the beef and vegetables.
  8. Serve immediately over steamed rice, garnished with green onions or sesame seeds.

Notes

Ensure your pan is very hot before adding the beef to get a good sear rather than steaming the meat.