Soy Beef Bok Choy Asparagus (Printable version)

Tender beef with crisp bok choy and asparagus in savory soy sauce

# List of ingredients:

→ Proteins

01 - 14 oz beef sirloin or flank steak, thinly sliced against the grain

→ Vegetables

02 - 1 large bunch bok choy (about 10 oz), washed and chopped into 2-inch pieces
03 - 7 oz asparagus, trimmed and cut into 2-inch pieces
04 - 1 medium red bell pepper, sliced

→ Aromatics

05 - 2 cloves garlic, minced
06 - 2 tsp fresh ginger, grated

→ Sauce

07 - 3 tbsp low-sodium soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp hoisin sauce
10 - 2 tsp cornstarch
11 - 1/4 cup water
12 - 1 tsp sesame oil
13 - 1/2 tsp sugar
14 - 1/4 tsp freshly ground black pepper

→ For Stir-Frying

15 - 2 tbsp vegetable oil

# Directions:

01 - Whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, sesame oil, sugar, and black pepper in a small bowl until smooth. Set aside.
02 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add sliced beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove beef to a plate and reserve.
03 - Add remaining 1 tablespoon oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add asparagus and red bell pepper. Stir-fry for 2-3 minutes until they begin to soften. Add bok choy and continue stir-frying for 2 minutes until crisp-tender.
05 - Return beef to the wok. Pour prepared sauce over all ingredients. Stir-fry for 2-3 minutes until beef is cooked through and sauce has thickened to coat everything evenly. Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The sauce thickens into this incredible velvety glaze that clings to every single piece of beef and vegetable
  • You can prep everything ahead and the actual cooking happens so fast your kitchen barely has time to heat up
  • Leftovers somehow taste even better the next day when the flavors have had more time to mingle
02 -
  • Never overcrowd your pan or the beef will steam instead of sear, losing that caramelized exterior
  • Have all ingredients prepped and the sauce mixed before you turn on the heat because stir-frying moves incredibly fast
  • Cornstarch needs to be whisked into cold liquid first or it will form stubborn lumps that never dissolve
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and you do not end up with some pieces raw while others are overdone
  • Pre-measure your sauce into a liquid measuring cup with a spout for easy pouring when the time comes

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