Description

A quick and flavorful stir-fry with tender flank steak, baby bok choy, red bell pepper, and a savory ginger-garlic sauce. Perfect for busy weeknights or meal prep.

Ingredients

1 lb lean flank steak, thinly sliced

4 cups baby bok choy, chopped (stems and leaves separated)

1 medium red bell pepper, sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

¼ cup low-sodium soy sauce or tamari

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

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Instructions

In a bowl, toss sliced steak with 1 tbsp soy sauce and cornstarch. Let marinate 5 minutes.
In another bowl, whisk remaining soy sauce, vinegar, sesame oil, water, hoisin, and sriracha. Set aside.
Heat skillet or wok over high. Spray lightly. Stir-fry garlic and ginger for 30 seconds.
Add beef and cook 2–3 minutes until browned. Remove and set aside.
Re-spray skillet. Stir-fry bok choy stems and bell pepper 2 minutes. Add bok choy leaves and stir until wilted.
Return beef to pan, pour in sauce, and stir to coat. Simmer 1–2 minutes until thickened.
Serve hot, garnished with green onions and sesame seeds.

Notes

Use tamari for gluten-free version.
Add mushrooms, carrots, or snap peas for more veggies.
Great over brown rice, white rice, or cauliflower rice.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: stir-fry
Cuisine: Asian-inspired