Middle Kingdom Stir-Fried Beef with Bok Choy and Ginger

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick stir-fry featuring tender beef slices with fresh bok choy and aromatic ginger, delivering a balanced savory and slightly spicy Chinese-inspired dish. This Middle Eastern recipe, ready in about 25 minutes, pairs flank steak, thinly sliced, vegetable oil, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

1 lb flank steak, thinly sliced
2 tbsp vegetable oil
1 tbsp fresh ginger, minced
2 garlic cloves, minced
4 heads baby bok choy, halved lengthwise
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
1/4 cup water
2 tbsp scallions, sliced

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Instructions

Step 1: Toss 1 lb thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp soy sauce, coating evenly and setting aside for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until aromatic.
Step 3: Add the marinated beef to the wok, stir-frying for 3-4 minutes until browned but still tender.
Step 4: Add 4 halved baby bok choy heads and stir-fry for another 2 minutes until bright green and crisp-tender.
Step 5: Stir together 2 tbsp oyster sauce, remaining 2 tbsp soy sauce, 1/4 cup water, and 1 tsp sesame oil; pour into the wok and cook for 1 minute until the sauce thickens and coats the beef and bok choy.
Step 6: Remove from heat, garnish with 2 tbsp sliced scallions, and serve hot over steamed rice or noodles.