Stir-Fried Beef with Bok Choy and Oyster Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Tender strips of beef quickly stir-fried with crisp bok choy in a savory oyster sauce glaze, perfect for a weeknight Asian meal. This Chinese-inspired beef recipe, ready in about 20 minutes, pairs flank steak, vegetable oil, fresh garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Chinese cuisine 380 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp vegetable oil
3 cloves, minced fresh garlic
1 tbsp, minced fresh ginger
2 heads, halved lengthwise baby bok choy
3 tbsp oyster sauce
1 tbsp soy sauce
1 tsp brown sugar
1 tsp cornstarch
1/4 cup water
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak and stir-fry for 2-3 minutes until browned but still tender. Remove beef from wok and set aside.
Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the wok and stir-fry for 30 seconds until fragrant.
Step 4: Add 2 halved baby bok choy heads and stir-fry for 2 minutes until the leaves begin to wilt but stems remain crisp.
Step 5: Return the beef to the wok, pour in the oyster sauce mixture, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the beef and bok choy evenly. Season with 1/4 tsp black pepper and serve immediately over steamed rice or noodles.