Description
A flavorful and easy Beef Stir-Fry with fresh bok choy, mushrooms, and snap peas, coated in a savory sauce made with soy, oyster sauce, and Shaoxing wine. Perfect for a quick weeknight dinner, this dish features tender seared flank steak and crisp vegetables cooked to perfection in a hot wok.
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
Other
- 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 into a slurry with 1 tablespoon water)
Instructions
- Marinate the beef: Mix together the flank steak with 1 teaspoon cornstarch, 2 teaspoons neutral oil, 1 teaspoon water, and ¼ teaspoon baking soda until well-coated. Set aside for at least 30 minutes or overnight for more flavor and tenderness.
- Prepare the vegetables: Wash and drain the bok choy, mushrooms, and sugar snap peas. Cut the bok choy into 1x3-inch pieces. Set aside for cooking.
- 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 it starts to smoke lightly. Spread 2 tablespoons of oil around the wok’s perimeter to coat. Add the beef in an even layer and sear for 30 seconds, then flip and sear the other side for another 30 seconds. The beef should be about 80% cooked. Remove the beef from the wok and set aside.
- Cook aromatics and mushrooms: Return the wok to high heat and add the remaining 1 tablespoon of oil along with the minced ginger. Cook for 10 seconds, then add the minced garlic and cook for 5 seconds. Add the mushrooms and stir-fry for 15 seconds to give a good sear. Pour in the Shaoxing wine to deglaze.
- Add remaining vegetables: Quickly stir in the sugar snap peas and bok choy. Stir-fry on high heat for 20 seconds until the bok choy starts to wilt.
- Combine sauce and beef: Pour the prepared sauce mixture into the wok, then return the beef to the center. When it starts to simmer and the sides of the wok become very hot, stir-fry in a circular motion, allowing the beef and vegetables to contact the wok sides.
- Thicken the sauce: Stir the cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water) into the center of the wok while continuously stirring quickly. The sauce will thicken immediately; continue stirring for 20 seconds to coat everything evenly. There should be no standing sauce; it should cling to the beef and vegetables.
- Serve: Remove from heat and serve immediately with steamed rice or your preferred sides.
Notes
- Marinating the beef overnight enhances tenderness and flavor but 30 minutes is sufficient if short on time.
- Use any neutral oil with a high smoke point for stir-frying to avoid burning.
- Feel free to substitute vegetables with bell peppers, carrots, or broccoli according to preference.
- The cornstarch slurry thickens the sauce quickly—stir promptly to avoid lumps.
- Shaoxing wine adds a flavorful aroma; if unavailable, dry sherry can be used as a substitute.
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
