Beef and Bok Choy Stir Fry {Ready in 20 Minutes!}

This Beef and Bok Choy Stir Fry is one of my go-to lifesavers. It’s lightning-fast, full of fresh veggies, and loaded with that crave-worthy umami flavor you love in takeout, but way healthier. The homemade sauce is a mix of garlic, ginger, soy sauce, and oyster sauce, and it brings everything together in the best way!

I usually keep sirloin in the freezer for this recipe, but you can use whatever protein you have on hand. And don’t worry if bok choy isn’t in your fridge, you’ve got plenty of swap options below!

Before You Get Started

A little prep goes a long way and these quick tips will help you get dinner on the table in record time.

• Slice meat thinly for fast cooking: Cut your meat thinly for quick cooking. Diced meat will take a little longer to cook than slices.
• Prep everything first. Stir-fry moves fast! Have your veggies and sauce ready to go.
• Use whatever veggies you have. Swap out bok choy, mushrooms, and green onions for whatever vegetables you love or have on hand. Some of my favorite stir-fry vegetables (besides those in this recipe) include bell peppers, broccoli, cauliflower, mini corn, water chestnuts, bamboo shoots, snow peas and snap peas, shelled edamame, asparagus, red or yellow onions, green beans, and shredded red or green cabbage.

How to Make Beef and Bok Choy Stir Fry

This is my go-to method for making a flavorful stir fry that’s tender, saucy, and just the right amount of crisp.

1. Make the Sauce

In a small bowl, whisk chicken broth, oyster sauce, soy sauce, minced garlic, minced ginger, and cornstarch.

2. Sear the Beef

Heat oil in a wok or skillet over high heat. Add the sliced sirloin and cook, just until browned. Remove and set aside.

3. Cook the Veggies

Add the remaining oil. Toss in bok choy, mushrooms, and chopped green onions. Stir-fry until tender-crisp.

4. Add Sauce and Beef

Reduce heat to medium. Pour in the sauce and simmer until thickened. Add beef back in and stir to coat, cooking for a minute.

Pro tip: Don’t overcook the beef at the start! It finishes cooking when you add it back to the pan.

Tips and Tricks for Making Stir Fries

Stir fry can be fast and foolproof! These tried-and-true tips keep it simple and delicious.

• Cook meat before veggies: Cook your meat before your veggies as it will take longer to cook.
• Cut veggies evenly: Also, remember to cut up your veggies about all the same size if possible so that they all cook evenly as well. You’ll want the veggies to be tender yet crisp and not mushy.
• Start tougher veggies early: Some veggies, like broccoli and cauliflower, take longer to cook so you might want to give those a 1-2 minute head start on cooking before adding the other veggies.
• Add ingredients quickly once oil is hot: The oil in the wok or skillet will get hot fast, so be sure to add the meat or veggies right away to avoid too much splattering and the possibility of oil burns.
• Use separate cutting boards or clean between uses: Make sure to cut up your vegetables before your meat if using the same cutting board, or use two separate cutting boards (and knives) for cutting up each to avoid cross-contamination. Or, you can wash your cutting board and knife in hot, soapy water before using it to cut your vegetables.

Ways to Serve this Beef Stir Fry with Bok Choy

There’s no wrong way to enjoy this stir fry! These ideas keep things fresh and fun.

• With rice: I like to serve this over rice — white or brown, cauliflower or wild, doesn’t matter, all rice is good and a little goes a long way.
• With noodles: Serve this dish over an Asian noodle, like ramen, udon, soba, or rice. These Healthy Peanut Noodles would be delicious, too!
• With pasta: Top low-carb or high-fiber pasta with the bok choy and beef stir-fry and sauce.
• With veggie noodles: This would go great over veggie noodles too. Asian Zucchini Noodles, yellow squash, sweet potato, or other hardy veggies will do just fine.
• As a bowl: Eat this as-is in a bowl with a splash of your favorite hot sauce. My preferred hot sauce is Sriracha but you can use whatever you like!
• Over roasted veggies: This Beef and Bok Choy Stir-Fry is also good over a bed of other Roasted Vegetables. You’ll get to eat a big, satisfying dinner and most of it will be nutrient-packed with all those veggies.
• With a grain: Top a grain like quinoa or make Quinoa Fried Rice for a takeout-style meal!

Storage and Reheating

Stir fry lasts for a few days in the fridge, so it’s great for reheating and enjoying leftovers!

• Store: Keep leftovers in an airtight container for up to 3 days in the fridge.
• Reheat: Warm gently in a skillet over medium heat or microwave in short bursts.
• Leftover ideas: Use in a stir-fry wrap, grain bowl, or mix with scrambled eggs for a quick stir-fry breakfast!