Cookwith

Name: Pepper Beef with Bok Choy
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 12 oz flank steak, thinly sliced against the grain; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp cornstarch; 1 tsp sugar; 1/2 tsp freshly ground black pepper (plus extra for garnish); 1 tbsp Shaoxing wine (or dry sherry); 2 tbsp vegetable oil, divided; 2 cups baby bok choy, halved lengthwise; 1/2 red bell pepper, thinly sliced; 3 scallions, cut into 2-inch pieces; 2 cloves garlic, finely minced; 1-inch piece ginger, peeled and julienned; 1/4 cup low-sodium beef broth (or water); Steamed jasmine rice, for serving (optional)

Pepper Beef with Bok Choy

CitrusyCarrot5102

This Pepper Beef with Bok Choy recipe is a vibrant stir-fry inspired by classic Chinese flavors and technique. Quick marination ensures the beef is tender and flavorful, while a hot wok delivers that irresistible seared edge. Sweet bell pepper and fresh bok choy add crunch, color, and a nutritious boost. The aromatic trio of garlic, ginger, and scallions lifts the dish, and a generous grind of black pepper ties it all together. Serve it over fluffy jasmine rice for a meal that’s as satisfying as it is speedy—perfect for a hot Utah evening when you want something light yet substantial.

Ingredients

Instructions

Prepare all ingredients and have them ready (mise en place).
In a medium bowl, toss flank steak with soy sauce, oyster sauce, cornstarch, sugar, black pepper, and Shaoxing wine. Set aside to marinate for at least 10 minutes while prepping vegetables.
Heat a large wok or heavy skillet over high heat until just smoking. Add 1 tbsp vegetable oil, swirl to coat, then add beef in a single layer. Sear without stirring for 1 minute, then stir-fry for another 1-2 minutes until just browned and nearly cooked through. Transfer beef to a plate.
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and white parts of scallions. Stir-fry for 30 seconds until fragrant.
Add bell pepper and bok choy. Stir-fry for 1-2 minutes, then add beef broth. Cover and steam for 1 minute, just until bok choy is crisp-tender.
Return beef and any accumulated juices to the wok. Add green parts of scallions, toss everything together, and stir-fry for another 30 seconds until heated through. Taste and adjust seasoning with more pepper or a splash of soy sauce if desired.
Serve immediately over steamed jasmine rice. Garnish with extra black pepper.