Stir-Fried Bok Choy with Beef (牛肉炒白菜）

Transform bok choy into a gourmet meal, just like you find at Chinese restaurants.

flodesk gif
Prep Time
10 min
Total Time
15 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Bok choy is a quintessential vegetable used in many classic Chinese dishes. It's incredibly versatile and can go into a variety of recipes, like Bok Choy & Pork Soup and Braised Chinese Mushrooms with Bok Choy.

We love stir frying bok choy into a simple garlicky side dish to serve alongside meaty main courses, but my dad also transforms the vegetable into a gourmet entree using his trusty wok and a few Chinese pantry staples.

This Stir-Fried Bok Choy with Beef (牛肉炒白菜) combines juicy, flavorful beef with tender bok choy to form a hearty and comforting one-wok meal that goes perfectly with a bowl of white rice.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1 lb bok choy
  • 12 oz flank steak
  • 0.50 oz carrot
  • 3 clove garlic
  • 0.50 oz ginger
  • 2 stalk green onion

Marinade Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 1 tablespoon rice wine (

    or Shaoxing wine

    )
  • 2 tablespoon water
  • 0.25 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 teaspoon baking soda
  • 2 tablespoon cornstarch

Sauce Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 0.50 teaspoon dark soy sauce
  • 2 teaspoon rice wine
  • 1 teaspoon sugar
  • 1 dash white pepper
  • 1 teaspoon chicken bouillon (

    optional

    )
  • 1 tablespoon oil

Slurry Ingredients

  • 1 teaspoon cornstarch
  • 1 tablespoon water

Stir Fry Ingredients

  • 2 tablespoon oil
  • 1 teaspoon cooking wine
  • 2 tablespoon water
  • 0.50 teaspoon sugar
  • 0.50 teaspoon salt
  • 1 teaspoon sesame oil

On bok choy

Bok choy comes in several varieties: baby bok choy (this my parents' preferred variety), large bok choy (great for slow-cooked soups), choy sum (a tasty alternative) and Shanghai bok choy (these have greener stalks and more water content, which my parents don’t use as often).

There are a few things to keep in mind when shopping for bok choy. My parents like to look for the youngest, freshest baby bok choy — that means vegetables that are smaller and shorter in size and a vibrant green.

Chef's Tip: When it comes to Chinese leafy greens in general, try to avoid picking any with yellow flower buds (also known as bolting), since that’s a sign that the vegetables are older.

Equipment note

A good wok is essential to giving this dish wok hei. It's also great for many other cooking methods, including steaming and frying!

Step 1: Wash bok choy

Soak the bok choy (1 lb) in a large bowl of water for 10 minutes.

Tear off the outer leaves and rinse off the dirt. Agitate the vegetables by holding the stem side up to dislodge any remaining dirt and debris.

Chef's Tip: Place in a strainer stem side up to dry. This helps the water to drain out of the bok choy.

Step 2: Prep meat

Start by removing the silver skin from the flank steak (12 oz). Next, cut against the grain at an angle and slice off 1/4-inch pieces. Place the sliced meat into a bowl and rinse in cold water for 2 minutes. This will help remove some of the beef's impurities and yield a better flavor and texture. Remove from the water and strain the meat.

Step 3: Prep marinade

In a small bowl, mix together the oyster sauce (1 tablespoon), light soy sauce (2 teaspoons), rice wine (1 tablespoon), water (2 tablespoon), white pepper (0.25 teaspoon), sugar (1 teaspoon), baking soda (1 teaspoon) and cornstarch (2 tablespoon) until well combined.

Step 4: Marinate beef

Squeeze the beef to remove any excess liquid. Pour the marinade mixture into the bowl and lightly mix for 2 minutes, then set aside to marinate as you prep the rest of the ingredients.

Step 5: Prep aromatics

Crush and peel the garlic (3 clove). Slice off the end, then chop in various directions to mince.

Wash and thinly cut the ginger (0.50 oz) into 1/4-inch slices, then cut into quarters. You can also peel before slicing if you'd like.

Cut the carrots (0.50 oz) into 1/4-inch slices as well.

Slice off the whites of the green onions (2 stalk), then halve them. Save the green tops for other uses.

Step 6: Cut bok choy

Depending on the size of your bok choy, quarter or halve all of the vegetables. This helps them cook quickly.

Step 7: Prep sauce & slurry

In a small bowl, mix together the oyster sauce (1 tablespoon), light soy sauce (2 teaspoons), dark soy sauce (0.50 teaspoon), rice wine (2 teaspoon), sugar (1 teaspoon), white pepper (1 dash), and chicken boullion (1 teaspoon), if using.

In a separate bowl, combine the cornstarch (1 teaspoon) and water (1 tablespoon) to make a slurry.

To finish prepping the beef, add oil (1 tablespoon) to the marinated meat. Stir to combine and set aside. This helps seal in all the juices to keep the meat tender.

Step 8: Stir fry bok choy

Heat a wok on high and add the oil (1 tablespoon). Once the oil begins to smoke, lower the heat to medium and add half of the minced garlic. Stir fry garlic for 30 seconds, then add the bok choy. Stir fry for 1 to 2 minutes, tossing ocassionally to move the bok choy around the wok. Add the cooking wine (1 teaspoon) and stir fry for another 20 seconds, then add the water (2 tablespoon). Use an additional tablespoon if needed. Cover and let steam for just 40 to 50 seconds on low heat.

Uncover, toss the bok choy, then add the sugar (0.50 teaspoon) and salt (0.50 teaspoon). Stir fry to combine. Turn off heat, then strain the cooked bok choy and set aside. Rinse the wok.

Step 9: Stir fry beef

Heat the clean wok on high and add the remaining oil (1 tablespoon). Once the oil begins to smoke, lower the heat and add in the ginger, carrots, green onion whites and remaining minced garlic. Stir fry for 1 minute.

Increase to medium heat and add the marinated beef, gently spreading the pieces out using a pair of chopsticks.

After frying for 1 minute, flip and stir the beef. Lower the heat and pour in the sauce mixture. Stir fry to combine. If it doesn't look saucy enough, add the cornstarch slurry.

Add the bok choy and stir fry some stir fry together for 30 seconds. Add the sesame oil (1 teaspoon).

To plate, lay the bok choy at the bottom of your serving plate before adding the rest of the stir fry.

FAQ

Should I soak bok choy before cooking?

  • Because of its bundled shape, bok choy holds a lot of dirt and debris. It's important to thoroughly clean them before cooking. My dad uses the soaking method, which loosens the dirt, then agitates them in the water to help release as much of it as possible.

Do you need to chop bok choy before cooking?

  • My dad cuts bok choy in half or quarters to help the vegetables cook more quickly.

Why does the bok choy have flowers?

  • Bok choy with flowers (aka bolting) are older and less tasty. When shopping for bok choy, avoid these and pick ones that are small, firm and bright green.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/bok-choy-recipe
Stir-Fried Bok Choy with Beef (牛肉炒白菜）
Transform bok choy into a gourmet meal, just like you find at Chinese restaurants.
  • Prep Time: 10 min
  • Total Time: 15 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1 lb bok choy
  • 12 oz flank steak
  • 0.50 oz carrot
  • 3 clove garlic
  • 0.50 oz ginger
  • 2 stalk green onion

Marinade Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 1 tablespoon rice wine (

    or Shaoxing wine

    )
  • 2 tablespoon water
  • 0.25 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 teaspoon baking soda
  • 2 tablespoon cornstarch

Sauce Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 0.50 teaspoon dark soy sauce
  • 2 teaspoon rice wine
  • 1 teaspoon sugar
  • 1 dash white pepper
  • 1 teaspoon chicken bouillon (

    optional

    )
  • 1 tablespoon oil

Slurry Ingredients

  • 1 teaspoon cornstarch
  • 1 tablespoon water

Stir Fry Ingredients

  • 2 tablespoon oil
  • 1 teaspoon cooking wine
  • 2 tablespoon water
  • 0.50 teaspoon sugar
  • 0.50 teaspoon salt
  • 1 teaspoon sesame oil

Step 1 - Wash bok choy

↑ Jump to details

Soak the bok choy (1 lb) in a large bowl of water for 10 minutes.

Tear off the outer leaves and rinse off the dirt. Agitate the vegetables by holding the stem side up to dislodge any remaining dirt and debris. Place in a strainer stem side up to dry.

Step 2 - Prep meat

↑ Jump to details

Remove the silver skin from the flank steak (12 oz). Next, cut against the grain at an angle and slice off 1/4-inch pieces. Place the sliced meat into a bowl and rinse in cold water for 2 minutes. Remove from the water and strain the meat.

Step 3 - Prep marinade

↑ Jump to details

In a small bowl, mix together the oyster sauce (1 tablespoon), light soy sauce (2 teaspoons), rice wine (1 tablespoon), water (2 tablespoon), white pepper (0.25 teaspoon), sugar (1 teaspoon), baking soda (1 teaspoon) and cornstarch (2 tablespoon) until well combined.

Step 4 - Marinate beef

↑ Jump to details

Squeeze the beef to remove any excess liquid. Pour the marinade mixture into the bowl and lightly mix for 2 minutes, then set aside.

Step 5 - Prep aromatics

↑ Jump to details

Crush and peel the garlic (3 clove). Slice off the end, then chop in various directions to mince.

Wash and thinly cut the ginger (0.50 oz) into 1/4-inch slices, then cut into quarters. You can also peel before slicing if you'd like.

Cut the carrots (0.50 oz) into 1/4-inch slices as well.

Slice off the whites of the green onions (2 stalk), then halve them. Save the green tops for other uses.

Step 6 - Cut bok choy

↑ Jump to details

Depending on the size of your bok choy, quarter or halve all of the vegetables.

Step 7 - Prep sauce & slurry

↑ Jump to details

In a small bowl, mix together the oyster sauce (1 tablespoon), light soy sauce (2 teaspoons), dark soy sauce (0.50 teaspoon), rice wine (2 teaspoon), sugar (1 teaspoon), white pepper (1 dash), and chicken boullion (1 teaspoon), if using.

In a separate bowl, combine the cornstarch (1 teaspoon) and water (1 tablespoon) to make a slurry.

To finish prepping the beef, add oil (1 tablespoon) to the marinated meat. Stir to combine and set aside.

Step 8 - Stir fry bok choy

↑ Jump to details

Heat a wok on high and add the oil (2 tablespoon). Once the oil begins to smoke, lower the heat to medium. Add half of the minced garlic and stir fry for 30 seconds, then add the bok choy. Stir fry for 1 to 2 minutes, tossing ocassionally to move the bok choy around the wok. Add the cooking wine (1 teaspoon) and stir fry for another 20 seconds, then add the water (2 tablespoon). Use an additional tablespoon if needed. Cover and let steam for just 40 to 50 seconds on low heat.

Uncover, toss the bok choy, then add the sugar (0.50 teaspoon) and salt (0.50 teaspoon). Stir fry to combine. Turn off heat, then strain the cooked bok choy and set aside. Rinse the wok.

Step 9 - Stir fry beef

↑ Jump to details

Heat the clean wok on high and add the remaining oil (1 tablespoon). Once the oil begins to smoke, lower the heat and add in the ginger, carrots, green onion whites and remaining minced garlic. Stir fry for 1 minute.

Increase to medium heat and add the marinated beef, gently spreading the pieces out using a pair of chopsticks.

After frying for 1 minute, flip and stir the beef. Lower the heat and pour in the sauce mixture. Stir fry to combine. If it doesn't look saucy enough, add the cornstarch slurry.

Add the bok choy and stir fry some stir fry together for 30 seconds. Add the sesame oil (1 teaspoon).

To plate, lay the bok choy at the bottom of your serving plate before adding the rest of the stir fry.

Step 10 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 11 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.