Baby Bok Choy Stir-Fry with Beef

This baby Bok choy stir-fry with beef recipe is a keeper and always come in handy when I want to whip up something really quick. Overall, it takes about 10 minutes or maybe less than that. Also, it is an easy dish to pair up with any kind of meal, such as this pesto salmon parmesan, creamy chicken with garlic lemon sauce, or even with Galbi (Korean BBQ beef short ribs). Pretty versatile, isn’t it?

I usually try to serve at least one vegetable dish in every meal and this baby bok choy stir-fry is one of our family’s favorite vegetable options. It is simple to prepare, low-carb, light, yet satisfyingly delicious. The Bok choy also has some crunchy to it, so it is not mushy and has great texture – as long as you don’t overcook it.

Tip: If you are vegetarian, you can omit the beef and replace the oyster sauce with mushroom sauce. Do not overcook it if you still want to retain some of the Bok choy’s crunch!

Ingredients:

• 1 lb small baby Bok choy
• ¼ lb beef sirloin – thinly sliced into small pieces
• 2 cloves garlic – minced
• ½ tablespoon corn starch
• 1 teaspoon white pepper powder
• 1 teaspoon red wine vinegar
• 2 tablespoon oyster sauce
• ¼ cup water
• 1 tablespoon olive oil
• Salt to taste

Directions:

• In a bowl, coat the sliced beef with cornstarch.
• Heat up the oil in a skillet under medium heat. Once heated, add the sliced beef into the skillet. Cook for about 3 minutes or until it is brownish and a bit charred.
• Add garlic, white pepper powder, red wine vinegar, oyster sauce and salt. Stir for about a minute.
• Then, add Bok choy and water. Cook until the Bok choy leaf is a bit wilted and the water is bubbly. Do not overcook it if you do not like mushy vegetable.
• Remove from heat and it’s ready to be served.