Why You’ll Love Sizzling Bok Choy and Tender Beef in a Savory Garlic Soy Glaze Recipe
This recipe combines bold, umami-rich flavors with a great texture contrast between tender beef and crisp vegetables. It’s fast to prepare, uses simple ingredients, and delivers restaurant-quality results in under 30 minutes. Whether you’re a stir-fry enthusiast or looking for a new favorite dish, this one won’t disappoint. Plus, it’s easy to customize to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb flank steak or sirloin, thinly sliced against the grain
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3 heads baby bok choy, halved lengthwise
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2 tablespoons vegetable oil
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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¼ cup soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sugar
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1 teaspoon cornstarch mixed with 2 tablespoons water
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½ teaspoon black pepper
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Optional: red chili flakes for heat
Directions
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Heat 1 tablespoon of oil in a hot skillet or wok over high heat.
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Add the beef slices in a single layer and sear for 1–2 minutes per side until browned but still tender. Remove and set aside.
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Add the remaining oil to the skillet, then sauté the garlic and ginger for 30 seconds until fragrant.
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Add the bok choy and stir-fry for 2–3 minutes until vibrant green with slightly charred edges.
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Return the beef to the pan and pour in the soy sauce, oyster sauce, sugar, and black pepper.
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Stir in the cornstarch slurry and toss everything together until the sauce thickens and evenly coats the beef and bok choy.
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Remove from heat and serve hot.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: 420 kcal per serving
Variations
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Swap the protein: Use chicken, shrimp, or tofu instead of beef for a different twist.
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Add more veggies: Include mushrooms, bell peppers, or snap peas for extra color and nutrients.
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Make it spicy: Add more chili flakes or a dash of sriracha for extra heat.
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Low-sodium option: Use low-sodium soy sauce and skip the oyster sauce if desired.
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Gluten-free version: Replace soy sauce and oyster sauce with gluten-free alternatives like tamari and a gluten-free stir-fry sauce.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water if the sauce has thickened too much. Avoid microwaving too long to prevent overcooking the beef.
FAQs
What cut of beef is best for stir-fry?
Flank steak or sirloin works best because they’re tender and cook quickly when sliced thin.
How do I keep the beef tender?
Slice it thinly against the grain and avoid overcooking. A quick sear is all you need.
Can I use regular bok choy instead of baby bok choy?
Yes, just chop it into smaller pieces to ensure even cooking.
Is oyster sauce necessary?
It adds depth, but if you don’t have it, you can add a bit more soy sauce or use hoisin sauce as a substitute.
Can I make this vegetarian?
Yes, substitute the beef with tofu and use a vegetarian oyster sauce or just soy sauce.
What’s the best way to prep bok choy?
Rinse it well to remove any dirt, then slice it in half or quarters depending on size.
Can I make this ahead of time?
It’s best fresh, but you can prep the ingredients ahead and stir-fry just before serving.
How spicy is this dish?
The base recipe isn’t spicy, but you can add red chili flakes to increase the heat.
Can I double the recipe?
Yes, just make sure to cook the beef in batches to avoid overcrowding the pan.
Does this dish freeze well?
It’s not ideal for freezing, as the bok choy may become mushy. It’s better enjoyed fresh or refrigerated.
Conclusion
Sizzling Bok Choy and Tender Beef in a Savory Garlic Soy Glaze is a perfect combination of fast, flavorful, and nutritious. With a delicious sauce, crisp veggies, and juicy beef, it’s a stir-fry that delivers on every level. Try it once, and it just might become a regular in your kitchen rotation.
