Ingredients
Scale
- 1 lb beef tenderloin or shoulder, thinly sliced
- 4 cups bok choy, chopped (white stems and green leaves separated)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Instructions
- Marinate the sliced beef in a bowl with cornstarch, soy sauce, and sesame oil for about 15 minutes.
- Heat a wok or large skillet over medium-high heat and add vegetable oil until shimmering.
- Stir-fry the marinated beef for about 3-4 minutes until browned and cooked through; remove from pan.
- In the same wok, sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Add bok choy stems and stir-fry for 2-3 minutes until they soften; then add leaves and cook for an additional minute.
- Return the beef to the wok, tossing everything together for another minute before serving hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 385
- Sugar: 2g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg