Beef Stir-Fry with Baby Bok Choy & Ginger

Prep Time:

25 mins

Total Time:

25 mins

Servings:

Yield:

5 cups

Nutrition Profile:

Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure Heart-Healthy High-Protein Egg-Free Low-Calorie

Jump to Nutrition Facts

Tips from the EatingWell Test Kitchen

This stir-fry recipe is perfect with beef, but the sauce and instructions make it a great base for ingredient swapping. You can substitute the beef with chicken, tofu, shrimp or pork and you can exchange the bok choy for other stir-fry-friendly vegetables, such as bell peppers, hot peppers, mushrooms, snap peas, bamboo shoots or shredded cabbage. The options are endless.
We love baby bok choy for its versatility. We trim about an inch from the root, using nearly all of the vegetable with minimal waste.
If you want to make this ahead or you need to store leftovers, they'll be good in a covered container in the fridge for three to four days. Reheat on the stove or in the microwave.

Cook Mode (Keep screen awake)

Ingredients

12 ounces beef flank steak, trimmed
1 tablespoon minced fresh ginger
1 ½ teaspoons reduced-sodium soy sauce
1 teaspoon dry sherry plus 1 Tbsp., divided
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
1 tablespoon vegetable oil
1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
3 tablespoons unsalted chicken broth

Directions

Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell

Equipment

14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Frequently Asked Questions

Is bok choy healthy?

Bok choy is a type of Chinese cabbage and is considered a cruciferous leafy green vegetable. Like other cruciferous leafy greens, bok choy is loaded with nutrition. It's high in vitamin C and potassium and is a good source of calcium and iron. It's also been linked with a reduction in chronic disease and cognitive impairment.
Is flank steak good for you?

Flank steak is a very lean cut of beef and provides 24 grams of protein in a 4-ounce serving, per the USDA. It's also an excellent source of vitamin B12, selenium and zinc and a good source of iron, choline and phosphorous. Red meat fits into a healthy, varied diet when eaten in moderation and provides necessary nutrients for good health. If you need to watch your saturated fat intake, leaner cuts of meat, like flank steak, can be a good choice.
Is there a substitute for flank steak?

If you don't have flank steak, skirt steak is the best substitute for its lean texture and beefy flavor. Look for thicker skirt steak if you can, and be sure to cut each strip across the grain when preparing it for this recipe.
I don’t have dry sherry, is there a substitute?

You can use Shaoxing wine as a substitute. Shaoxing wine is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries.
What can I serve with the Beef Stir-Fry?

Serve this flavorful beef stir-fry with brown rice or cauliflower rice. Pair it with Cauliflower Stir-Fry or Zucchini Stir-Fry for another serving of veggies.

Additional reporting by Carrie Myers, Jan Valdez and Linda Frahm

Originally appeared: Diabetic Living Magazine, Fall 2019

Nutrition Facts (per serving)

247	Calories
13g	Fat
6g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 247
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 26g	51%
Total Fat 13g	16%
Saturated Fat 4g	20%
Cholesterol 69mg	23%
Vitamin A 4722IU	94%
Vitamin C 29mg	32%
Folate 54mcg	13%
Sodium 569mg	25%
Calcium 120mg	9%
Iron 3mg	15%
Magnesium 33mg	8%
Potassium 765mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.