Chinese Ginger Beef Stir-Fry with Baby Bok Choy

Chinese Ginger Beef Stir-Fry with Baby Bok Choy

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From: Diabetic Living Magazine, Fall 2019

All of the ingredients for this easy beef stir-fry recipe are cooked in one wok (or skillet), so not only is the meal-prep fast for this healthy dinner, cleanup is quick too. Look for Lee Kum Kee Premium oyster-flavored sauce in the Asian-foods aisle of your grocery store. It has the most concentrated oyster flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces beef flank steak, trimmed
  • 1 tablespoon minced fresh ginger
  • 1½ teaspoons reduced-sodium soy sauce
  • 1 teaspoon dry sherry plus 1 Tbsp., divided
  • 1 teaspoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
  • 1 tablespoon vegetable oil
  • 1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
  • 3 tablespoons unsalted chicken broth


  • Prep

  • Ready In

  1. Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into ¼-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
  2. Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
  3. Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
  4. Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.
  • Equipment: 14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 247 calories; 13 g fat(4 g sat); 1 g fiber; 6 g carbohydrates; 26 g protein; 54 mcg folate; 69 mg cholesterol; 3 g sugars; 4,722 IU vitamin A; 29 mg vitamin C; 120 mg calcium; 3 mg iron; 569 mg sodium; 765 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (48% dv)
  • Carbohydrate Servings: ½

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