Ingredients:
1 lb flank steak, thinly sliced against the grain
4 heads baby bok choy, halved lengthwise
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced
1 teaspoon sesame seeds (for garnish)
Directions:
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering.
Add sliced flank steak in a single layer and sear for 1–2 minutes without stirring to develop a caramelized crust.
Stir-fry the beef for another 1–2 minutes until browned but still tender. Remove from the wok and set aside.
Add the remaining oil to the wok and toss in the bok choy. Stir-fry for 2–3 minutes until crisp-tender and bright green.
Add minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Return the beef to the wok and pour in the prepared sauce.
Toss everything together over high heat for 1–2 minutes until the sauce thickens and coats the beef and vegetables in a glossy glaze.
Sprinkle with green onions and sesame seeds before serving hot.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings