Soy Beef Bok Choy Asparagus Stir Fry (Printable)
Tender beef with crisp asparagus and bok choy in savory soy sauce. Ready in 30 minutes.
# 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
# How-To Steps:
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 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, being careful not to burn.
04 - Add asparagus and red bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables begin to soften but retain crunch.
05 - Add bok choy and continue stir-frying for 2 minutes until leaves are wilted and stems 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 has thickened to coat everything evenly.
07 - Taste and adjust seasoning if needed. Serve hot over steamed rice or noodles.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan, meaning less cleanup and more time enjoying dinner
02 -
- High heat is your friend here, but have everything ready before you start cooking
- Crowding the wok makes everything steam instead of fry, so cook in batches if necessary
03 -
- Prep all ingredients before turning on the stove, because stir-frying happens fast
- Let your wok get smoking hot before adding oil for the best sear on the beef