ingredients:
For the beef:
• 300g (about 10 oz) beef sirloin or flank steak, thinly sliced against the grain
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 tsp oyster sauce (optional)
• Pinch of black pepper
For the stir-fry:
• 1 tbsp vegetable oil
• 2–3 cloves garlic, minced
• 1 tsp grated ginger (optional but tasty)
• 1 bunch bok choy, washed and chopped (separate stems and leaves)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar (to balance flavor)
• 2 tbsp water
• Chili flakes (optional, for heat)
🔪 Instructions:
1. Marinate the beef:
In a bowl, mix the sliced beef with soy sauce, cornstarch, sesame oil, oyster sauce, and black pepper. Let it marinate for at least 10–15 minutes while prepping other ingredients.
2. Cook the beef:
Heat 1 tbsp oil in a wok or large pan over high heat. Add the beef in a single layer. Sear quickly for about 1–2 minutes per side until browned but not overcooked. Remove and set aside.
3. Stir-fry aromatics and bok choy:
In the same pan, add a bit more oil if needed. Sauté garlic and ginger for a few seconds until fragrant.
Add bok choy stems first (they’re thicker) and cook for 1–2 minutes. Then toss in the bok choy leaves and stir-fry until just wilted.
4. Add sauces and beef back in:
Return the beef to the pan. Add soy sauce, oyster sauce, sugar, and 2 tbsp water. Stir-fry everything together for another 1–2 minutes, until well coated and bok choy is crisp-tender.
5. Finish and serve:
Taste and adjust seasoning if needed. Sprinkle with chili flakes or a dash of sesame oil if you want to.