Soy Beef Bok Choy Asparagus (Printable Version)
Tender beef with crisp vegetables in savory soy sauce, ready in 30 minutes.
# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or flank steak, thinly sliced against the grain
→ Vegetables
02 - 1 large bunch bok choy (about 10 oz), washed and chopped into 2-inch pieces
03 - 7 oz asparagus, trimmed and cut into 2-inch pieces
04 - 1 medium red bell pepper, sliced
→ Aromatics
05 - 2 cloves garlic, minced
06 - 2 tsp fresh ginger, grated
→ Sauce
07 - 3 tbsp low-sodium soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp hoisin sauce
10 - 2 tsp cornstarch
11 - 1/4 cup water
12 - 1 tsp sesame oil
13 - 1/2 tsp sugar
14 - 1/4 tsp freshly ground black pepper
→ For Stir-Frying
15 - 2 tbsp vegetable oil
# How To Make It:
01 - Whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, sesame oil, sugar, and black pepper in a small bowl until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add sliced beef and stir-fry for 2–3 minutes until browned but not fully cooked. Transfer beef to a plate and reserve.
03 - Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add asparagus and red bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables begin to soften.
05 - Add bok choy and continue stir-frying for 2 minutes until vegetables are crisp-tender.
06 - Return beef to the wok. Pour prepared sauce over all ingredients. Stir-fry for 2–3 minutes until beef is cooked through and sauce has thickened to coat everything evenly. Taste and adjust seasoning as needed.
07 - Serve hot over steamed rice or noodles. Garnish with toasted sesame seeds or chopped green onions if desired.
# Expert Suggestions:
01 -
- The sauce clings to everything instead of pooling at the bottom of the bowl
- Vegetables stay crisp-tender instead of turning into mush
- It comes together in under 30 minutes but tastes like you spent forever on it
02 -
- Crowding the pan lowers the temperature and creates steam instead of sear, so cook in batches if needed
- Prep every single ingredient before turning on the stove, stir-frying waits for no one
- Dry your beef thoroughly with paper towels before cooking for the best sear
03 -
- Velvet the beef by marinating it 15 minutes in 1 tsp soy sauce and 1 tsp cornstarch for restaurant-tender results
- Preheat your pan for a full 2 minutes before adding anything, cold pans create steam instead of sear