Soy Beef Bok Choy Asparagus (Print Version)
Tender beef, crisp asparagus, and bok choy in savory soy sauce
# Ingredient List:
→ Proteins
01 - 14 oz beef sirloin or flank steak, thinly sliced against the grain
→ Vegetables
02 - 1 large bunch bok choy (about 10 oz), washed and chopped into 2-inch pieces
03 - 7 oz asparagus, trimmed and cut into 2-inch pieces
04 - 1 medium red bell pepper, sliced (optional)
→ Aromatics
05 - 2 cloves garlic, minced
06 - 2 tsp fresh ginger, grated
→ Sauce
07 - 3 tbsp low-sodium soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp hoisin sauce (optional)
10 - 2 tsp cornstarch
11 - 1/4 cup water
12 - 1 tsp sesame oil
13 - 1/2 tsp sugar
14 - 1/4 tsp freshly ground black pepper
→ For Stir-Frying
15 - 2 tbsp vegetable oil (canola, peanut, or sunflower)
# Directions:
01 - Whisk together soy sauce, oyster sauce, hoisin sauce (if using), cornstarch, water, sesame oil, sugar, and black pepper in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add sliced beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Transfer beef to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add asparagus and red bell pepper (if using). Stir-fry for 2-3 minutes until vegetables begin to soften.
05 - Add bok choy to the wok and continue stir-frying for another 2 minutes until vegetables are crisp-tender.
06 - Return beef to the wok. Pour prepared sauce over all ingredients. Stir-fry for 2-3 minutes until beef is cooked through and sauce has thickened to coat everything evenly. Adjust seasoning if needed.
07 - Serve immediately over steamed rice or noodles.
# Expert Advice:
01 -
- Everything comes together in under 30 minutes, making it perfect for those nights when takeout feels tempting but you want something homemade
- The sauce hits that perfect balance of savory and slightly sweet, coating every bite without feeling heavy
02 -
- Hot wok, cold oil. If your wok isnt hot enough, the beef will steam instead of sear.
- Dont overcrowd the pan. If necessary, cook in batches to maintain high heat.
03 -
- Pat the beef dry with paper towels before cooking for better browning.
- Let the wok get properly hot between additions.