Soy Beef Bok Choy Asparagus (Print Layout)
Tender beef with crisp bok choy and asparagus in savory soy sauce
# What You Need:
→ 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
→ 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
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
# Directions:
01 - Whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, sesame oil, sugar, and black pepper in a small bowl until smooth. Set aside until ready to use.
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 reserve.
03 - Add remaining 1 tablespoon oil to the wok. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant, being careful not to burn.
04 - Add asparagus pieces and sliced red bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables begin to soften and develop a slight char.
05 - Add chopped bok choy to the wok and continue stir-frying for 2 minutes until wilted but still crisp-tender.
06 - Return the beef to the wok. Pour the prepared sauce over all ingredients. Stir-fry for 2–3 minutes until beef is cooked through and sauce has thickened to coat everything evenly.
07 - Taste the stir-fry and adjust seasoning with additional salt or pepper if needed. Serve immediately over steamed rice or noodles.
# Expert Suggestions:
01 -
- Everything cooks in one pan and dinner hits the table in under 20 minutes flat
- The sauce thickens into this gorgeous glossy coating that makes even basic vegetables taste restaurant-worthy
02 -
- Crowding the pan steams the meat instead of searing it, so work in batches if your wok feels cramped
- Having all ingredients prepped and measured before you turn on the heat is the difference between a stir-fry and a stir-stress
03 -
- Freeze the beef for 20 minutes before slicing to get those thin, even strips that restaurants achieve
- A cold wok makes everything stick, so let the pan get properly hot before adding any oil