Recipes Main Courses Beef and Veal Stir-Fried Beef and Bok Choy with Ginger

Stir-Fried Beef and Bok Choy with Ginger

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.


  • 2 Tbs. dry sherry
  • 1 Tbs. soy sauce
  • 1/2 tsp. Asian chile paste
  • 1 lb. (500 g) baby bok choy
  • 2 tsp. peanut oil
  • 2 garlic cloves, minced
  • 1 Tbs. grated peeled fresh ginger
  • 1 lb. (500 g) flank steak, thinly sliced across the grain


In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.

In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.

Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.

Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).