Name: Delicious and Easy Beef Bok Choy Stir‑Fry with Garlic Soy Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 1 lb thinly sliced beef (sirloin, flank, or chuck steak); 1 tbsp oil (vegetable or sesame); 2–3 garlic cloves, minced; 1 tsp fresh ginger, minced (optional); 3–4 cups bok choy, chopped (baby or regular); 3 tbsp soy sauce; 1 tbsp oyster sauce (optional); 1 tsp brown sugar (optional, for sweetness); Optional additions: sliced bell pepper, water chestnuts

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I love how this stir‑fry brings together tender strips of beef and crisp bok choy in a savory garlic‑soy sauce. It’s quick, flavorful, and perfect for a busy weeknight.

Delicious and Easy Beef Bok Choy Stir‑Fry with Garlic Soy Sauce

Why I’ll Love This Recipe

I find this dish irresistible because the beef is succulent, the bok choy stays crisp, and the garlic-soy sauce ties everything together beautifully. It’s both comforting and light, plus I can have it on the table in just minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I always make sure to have thinly sliced beef (like sirloin), fresh bok choy, garlic, soy sauce, and a little oil for stir‑frying. You could also add ginger or oyster sauce for deeper flavor.

directions

I start by heating my wok or skillet on high until it’s almost smoking—this helps achieve that nice sear. Then I add a splash of oil and cook the beef strips for about a minute until they’re just changing color. Next, I throw in minced garlic (and ginger, if I’m using it) and toss it quickly before adding the bok choy. I pour in the garlic‑soy sauce and stir‑fry everything together until the stems are just tender and the leaves have wilted.

Servings and timing

Based on a similar Beef Bok Choy Stir‑Fry recipe, it serves around 3 people, with 10 minutes prep and 5 minutes cook time Curated Kitchenware. So overall, I can get this dish from start to finish in about 15 minutes.

Variations

I sometimes switch up the sauce by adding a little oyster sauce or a dash of brown sugar for sweetness. If I want extra crunch, I’ll toss in sliced bell pepper or water chestnuts Savory Thoughts. And if I’m out of bok choy, broccoli works nicely instead.

storage/reheating

When I have leftovers, I let the stir‑fry cool to room temperature and store it in an airtight container in the fridge for up to 3 days. For longer storage, I freeze portions in freezer-safe containers (removing as much air as possible)—it keeps well for up to 3 months Savory Thoughts. To reheat, I use a skillet with a splash of water or soy sauce to help refresh the flavors, or I microwave it with the same trick.

FAQs

What cut of beef works best?

I prefer thinly sliced sirloin, flank, or chuck steak—they all cook quickly and stay tender.

Can I make this dish vegetarian?

Yes, I swap the beef for tofu or mushrooms and still get great flavor and texture.

Is it better to use baby bok choy or regular bok choy?

I like baby bok choy because I can keep the leaves whole and the stems cook just right. If I use regular bok choy, I slice the stems thinner to match the cooking time.

Can I prep ingredients ahead of time?

Absolutely—I always slice the beef, mince the garlic (and ginger), and chop the bok choy before I start cooking. It makes the actual stir‑fry come together so fast.

What’s a good side to serve with it?

I often serve it over steamed white rice or plain noodles to soak up the sauce. Or I’ll do cauliflower rice if I want to keep it lighter—both options pair beautifully.

Conclusion

I’m always excited when I can whip up this Beef Bok Choy Stir‑Fry in under 20 minutes. The balance of tender beef, crisp greens, and savory garlic‑soy sauce never disappoints. Whether I’m cooking casually for myself or sharing with friends, it’s a reliable favorite. I can’t wait to hear how I might tweak it next time—maybe adding chili for heat or sesame oil for a nutty finish!