Soy Beef Bok Choy Asparagus Stir Fry (Print View)
Tender beef with crisp bok choy and asparagus in a savory soy-based sauce, ready in 30 minutes.
# 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
# How to Make It:
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 they begin to soften.
05 - Add bok choy and continue stir-frying for 2 minutes until vegetables are crisp-tender.
06 - Return beef to the wok. Pour sauce over all ingredients. Stir-fry for 2–3 minutes until beef is cooked through and sauce thickens to coat everything evenly. Adjust seasoning if desired.
# Expert Tips:
01 -
- Ready in under 30 minutes but tastes like it came from a restaurant kitchen
- The sauce creates a gorgeous glaze that clings to every single ingredient
02 -
- Crowding the wok drops the temperature and creates a steamed texture instead of that sought-after sear
- The cornstarch will settle if the sauce sits too long, so give it one last whisk before pouring
03 -
- Let your wok get properly hot before adding any oil
- Work in batches if your wok starts losing its sizzle