Soy Beef Bok Choy Asparagus (Printable Version)
Tender beef with crisp vegetables in savory soy sauce, ready in 30 minutes for a healthy weeknight meal.
# What You'll 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
# Step-by-Step:
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.
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. Remove beef to a plate and reserve.
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. Stir-fry for 2–3 minutes until vegetables begin to soften.
05 - Add bok choy and continue stir-frying for 2 minutes until wilted but still crisp-tender.
06 - Return beef to the wok. Pour prepared sauce over everything. Stir-fry for 2–3 minutes until beef is cooked through and sauce has thickened to coat all ingredients.
07 - Taste and adjust seasoning if needed. Serve immediately over steamed rice or noodles.
# Expert Advice:
01 -
- The sauce creates this glossy coating that makes everything taste restaurant quality but takes minutes
- Beef and vegetables cook fast enough for weeknights but feel special enough for guests
02 -
- Prep all ingredients before you start cooking. Stir-frying happens too fast to chop while you cook.
- Crowding the wok makes the beef steam instead of sear. Work in batches if your pan is small.
03 -
- Let the wok get fully hot before adding oil. The ingredients should sizzle immediately when they hit the pan.
- Slice the beef when it is partially frozen. You will get much thinner and more even strips.