Chinese Beef Stir-Fry with Bok Choy and Mushrooms

Name: Chinese Beef Stir-Fry with Bok Choy and Mushrooms
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Ingredients: 12 oz flank steak; 4 cup bok choy, washed and drained; 3/4 cup beech mushrooms, washed and drained; 3/4 cup sugar snap peas or snow peas; 1/2 tsp minced ginger; 2 clove garlic; 2 tsp neutral oil; 130 ml water; 1 tbsp oyster sauce; 1/2 tsp sesame oil; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp Shaoxing wine; 1 tsp cornstarch; 1/4 tsp baking soda; 1/4 tsp sugar

This beef stir-fry is fast, savory, and packed with crisp-tender vegetables in a glossy soy-oyster sauce. Marinating the beef keeps it juicy and tender, while high-heat cooking gives the dish classic wok-style flavor. It is an easy dinner for busy weeknights that still tastes restaurant-worthy.

Servings3 Portions

Prep Time30 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

flank steak
12 oz
bok choy, washed and drained
4 cup
beech mushrooms, washed and drained
0.8 cup
sugar snap peas or snow peas
0.8 cup
minced ginger
0.5 tsp
garlic
2 clove
neutral oil
2 tsp
water
130 ml
oyster sauce
1 tbsp
sesame oil
0.5 tsp
light soy sauce
1 tbsp
dark soy sauce
1 tsp
Shaoxing wine
1 tbsp
cornstarch
1 tsp
baking soda
0.3 tsp
sugar
0.3 tsp

Step-by-Step Instructions

In a bowl, combine the flank steak with the cornstarch, neutral oil, water, oyster sauce, and baking soda. Toss until every piece is evenly coated, then let the beef marinate for at least 30 minutes.

While the beef marinates, wash and prepare the vegetables. Cut the bok choy into bite-size pieces, trim the mushrooms if needed, and have the snap peas ready so everything can go into the wok quickly.

Make the sauce in a small bowl by stirring together the warm water, sesame oil, light soy sauce, dark soy sauce, and sugar until the sugar dissolves.

Heat a wok or large skillet over high heat until very hot. Add a little oil, spread the beef into a single layer, and sear for about 1 minute total, turning once, until the outside is browned but the center is still slightly pink. Transfer the beef to a plate.

Add a little more oil to the wok if needed. Stir-fry the ginger for about 10 seconds, then add the garlic and cook just until fragrant. Add the mushrooms and stir-fry briefly until lightly seared, then pour in the Shaoxing wine.