Description
A quick and flavorful Beef Stir-Fry with fresh vegetables like bok choy, mushrooms, and snap peas, coated in a savory oyster and soy sauce-based glaze. Perfect for a healthy weeknight dinner packed with protein and vibrant veggies.
Ingredients
Scale
Beef and Marinade
- 12 ounces flank steak, sliced ⅛-inch thick into 2-3 inch pieces
- 1 teaspoon cornstarch
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 1 teaspoon water
- ¼ teaspoon baking soda
Vegetables
- 4 cups bok choy, cut into 1x3-inch pieces, washed and drained
- ¾ cup Bunashimeji or Beech mushrooms, washed and drained
- ¾ cup sugar snap peas or snow peas, washed and drained
Sauce
- ½ cup warm water (or beef stock or chicken stock)
- ¼ teaspoon sesame oil
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
Others
- 3 tablespoons neutral oil (vegetable, canola, or avocado oil), divided
- ½ teaspoon minced ginger
- 2 cloves garlic, finely minced
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Marinate the Beef: Mix the flank steak slices with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda until well-coated. Set aside to marinate for at least 30 minutes or overnight if preparing ahead.
- Prepare the Vegetables: Wash and drain the bok choy, mushrooms, and snap peas, cutting the bok choy into 1x3-inch pieces. Set aside.
- Make the Sauce: In a small bowl, combine ½ cup warm water (or stock), ¼ teaspoon sesame oil, 2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and ¼ teaspoon sugar. Stir well and set aside.
- Sear the Beef: Heat a wok over high heat until lightly smoking. Spread 2 tablespoons of oil around the perimeter. Add the marinated beef in an even layer. Sear for 30 seconds, then flip and sear the other side for an additional 30 seconds until about 80% cooked. Remove beef from wok and turn off heat temporarily.
- Stir-Fry Aromatics and Mushrooms: Turn the heat back to high, add the remaining 1 tablespoon oil and minced ginger. Cook for 10 seconds, add garlic and cook for 5 seconds. Add mushrooms and stir-fry for 15 seconds to sear. Pour in Shaoxing wine.
- Add Vegetables: Add snap peas and bok choy to the wok. Stir-fry on highest heat for 20 seconds until bok choy starts to wilt.
- Add Sauce and Beef: Pour the prepared sauce mixture into the wok and return the beef to the center. Gather all ingredients together in the center and let return to a simmer while stirring in a circular motion so beef and vegetables contact the wok sides.
- Thicken the Sauce: Quickly pour the cornstarch slurry into the center while stirring continuously. Stir-fry for another 20 seconds until the sauce thickens and coats the beef and vegetables evenly without pooling.
- Serve: Remove from heat and serve immediately, enjoying the tender beef and crisp vegetables in a flavorful sauce.
Notes
- Marinate the beef longer (overnight) for even more tender results.
- Substitute vegetables with bell peppers, broccoli, or carrots based on preference.
- Use chicken or beef stock instead of water in the sauce for richer flavor.
- Adjust soy sauce quantities for preferred saltiness, especially for low-sodium diets.
- Ensure wok is properly heated to achieve a good sear and avoid steaming the ingredients.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 377 kcal
- Sugar: 4 g
- Sodium: 797 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 68 mg
