Looking for a fast, flavor-packed dinner that’s both nourishing and satisfying? This Bok Choy and Beef Stir-Fry is the answer. It’s light, loaded with fresh vegetables, and balanced with lean protein, all tossed in a savory, umami-rich sauce that brings it all together in under 30 minutes.

The beauty of stir-fry recipes lies in their speed and versatility. This one delivers on both fronts: tender slices of flank steak seared to perfection, crisp-tender bok choy and bell pepper for crunch, and a soy-ginger garlic sauce that brings everything to life. It’s the kind of meal that feels like takeout—but better, faster, and healthier.

Bok Choy and Beef Stir-Fry

Why You’ll Love This Recipe

Fast & easy: Ready in under 30 minutes—perfect for weeknights.
Balanced and healthy: Lean protein, fresh greens, and a light sauce.
Customizable: Add more veggies, swap proteins, or adjust the heat.
Meal-prep friendly: Reheats beautifully for lunch the next day.
Naturally low-carb: Especially if served with cauliflower rice.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

1 lb lean flank steak, thinly sliced and trimmed
4 cups baby bok choy, chopped (separate stems and leaves)
1 medium red bell pepper, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
¼ cup low-sodium soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch (or arrowroot powder)
½ cup water
1 tbsp hoisin sauce (optional)
1 tsp sriracha (optional)
Cooking spray
Green onions and sesame seeds, for garnish

Instructions

Step 1: Prep the Beef and Sauce
In a bowl, toss the thinly sliced flank steak with 1 tablespoon of soy sauce and cornstarch. Let it marinate for about 5 minutes.

In a separate small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, water, hoisin sauce (if using), and sriracha (if using). Set aside.

Step 2: Stir-Fry the Aromatics and Beef
Heat a large skillet or wok over high heat. Lightly coat it with cooking spray. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds, just until fragrant.

Add the marinated beef to the skillet. Stir-fry for 2–3 minutes, or until the meat is browned and cooked through. Remove the beef from the pan and set it aside.

Step 3: Cook the Vegetables
Re-spray the skillet if needed. Add the chopped bok choy stems and bell pepper. Stir-fry for 2 minutes until they begin to soften.

Add the bok choy leaves and stir-fry for another 1–2 minutes, just until wilted.

Step 4: Bring It All Together
Return the cooked beef to the skillet. Pour the prepared sauce over everything and toss well to coat.

Let it simmer for 1–2 minutes until the sauce slightly thickens and clings to the meat and veggies.

Step 5: Serve
Garnish with chopped green onions and sesame seeds. Serve hot over cauliflower rice or brown rice.

Variations

Swap the protein: Use chicken, shrimp, or tofu instead of beef.
Add more veggies: Try mushrooms, snap peas, or shredded carrots.
Gluten-free: Use tamari instead of soy sauce and double-check hoisin if using.
Make it spicy: Increase the sriracha or add chili garlic sauce.
Low-carb option: Stick with cauliflower rice or enjoy on its own.

Heating & Storage

To Store:
Let leftovers cool, then transfer to an airtight container. Refrigerate for up to 3 days.

To Reheat:
Reheat gently in a skillet over medium heat or in the microwave in 1-minute intervals until heated through.

To Freeze:
Freeze in portioned containers for up to 2 months. Defrost overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak also works well. Just slice it thin against the grain for tenderness.

Is bok choy the same as Chinese cabbage?

Not exactly. Bok choy is a type of Chinese cabbage but has darker leaves and a more distinct flavor and texture.

Do I have to marinate the beef?

Even a short 5-minute marinade helps tenderize and flavor the beef, but you can skip it in a pinch.

Can I double the sauce?

Absolutely. If you like extra sauce to drizzle over rice, feel free to double it.

Is this recipe spicy?

Not unless you add sriracha or hoisin. It’s easy to control the heat.

What can I use instead of cornstarch?

Arrowroot powder or tapioca starch work well as substitutes.

Can I make this vegetarian?

Yes! Replace the beef with tofu or tempeh and use veggie broth if adding liquid.

How do I cut bok choy?

Slice off the base, then separate and chop the stems and leaves. Keep them separate for even cooking.

Can I make this ahead for meal prep?

Yes. It reheats well and holds its flavor for up to 3 days.

What’s the best rice to serve with it?

Brown rice for more fiber, jasmine rice for fragrance, or cauliflower rice for a low-carb option.

Conclusion

This Bok Choy and Beef Stir-Fry is the kind of meal that proves you don’t need a long ingredient list or hours in the kitchen to make something delicious. With tender beef, crisp veggies, and a flavorful, quick-cooking sauce, it’s a go-to dinner for busy nights or anytime you want something satisfying and wholesome. The best part? It’s just as good the next day—if there are any leftovers.