Stir-Fried Beef with Oyster Sauce and Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 developed and reviewed.

Tender slices of beef stir-fried with crisp baby bok choy in a savory oyster sauce glaze, a classic Cantonese home-style dish. This Chinese-inspired beef recipe (gluten-free option), ready in about 25 minutes, pairs flank steak, baby bok choy, oyster sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 3 Chinese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz, thinly sliced against the grain flank steak
8 oz, halved lengthwise baby bok choy
3 tbsp oyster sauce
1 tbsp soy sauce
1 tsp cornstarch
2 tbsp vegetable oil
3, minced garlic cloves
1 tsp, finely grated ginger
1/4 cup water
1 tsp sesame oil
1/4 tsp white pepper
2, sliced thinly green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch, 1 tbsp soy sauce, and 1/4 tsp white pepper; set aside for 10 minutes to marinate.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tsp grated ginger, stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add the marinated beef slices in a single layer, sear without stirring for 1 minute, then stir-fry for another 1-2 minutes until beef is nearly cooked through.
Step 4: Add 8 oz halved baby bok choy to the wok and stir-fry for 2 minutes until the greens start to wilt but remain crisp.
Step 5: Pour in 3 tbsp oyster sauce and 1/4 cup water, stir well, and cook for another 1-2 minutes until the sauce thickens and coats the beef and bok choy.
Step 6: Drizzle 1 tsp sesame oil over the dish, toss in 2 sliced green onions, and remove from heat immediately to serve hot.