Making Beef Broccoli with Bok Choy requires a bit of time as far as preparation goes, but once that’s done the cooking time happens quickly.
Prepare the bok choy by washing it thoroughly and chopping it into bite sized pieces (including the green tops). Prepare the broccoli by separating it into florets.
- 1 pound round steak partially frozen and thinly sliced across the grain
- 1 tablespoon corn starch
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 1 head bok choy washed and chopped into bite sized pieces, including the green
- 1 head broccoli washed and cut into bite sized florets
- 4 carrots peeled and sliced into julienne slices, approximately 1" long
- 1 large red onion chopped
- 1 small can sliced water chestnuts drained
- 4 cloves garlic minced
- pinch red pepper flakes or to taste
- ¼ cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger or ½ tablespoon ground ginger
- 3 tablespoons peanut or canola oil divided
- Wok or very large skillet
- Large slotted spoon or spider to remove food from wok.
- 2 large bowls
- 1 shallow bowl
- Brown rice for serving
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Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
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Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
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Place the prepared bok choy into a large bowl. Set aside.
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In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
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Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
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Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
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Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
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Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
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Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
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Serve by spooning the beef and vegetables over prepared brown rice.
The corn starch that the beef is tossed with will help thicken the sauce as it cooks.
As a replacement for the rice wine vinegar, lime juice can be used if needed.
Feel free to add or swap vegetables as desired. Making sure that the vegetables are roughly the same size will ensure even cooking.
If making vegetables swaps, please be aware that softer vegetables like mushrooms and pea pods will take less time to cook than a firmer vegetable like carrots.
I hope this is a recipe you’ll try for yourself. As you can see, it’s not all that difficult to make, and you’ll be pleasantly surprised when you set an Asian inspired meal on the dinner table that didn’t require ordering out or tipping. And one that will give you a great deal of satisfaction bite after delicious bite!
To find out more about Chinese zodiac signs, there are all sorts of great sites online that you can visit. Here is just one that I think you will find interesting: Travel Channel Guide, Chinese Zodiac.
Also, for additional Chinese inspired recipes, and some fun party planning ideas, please check out my following posts:
Everybody Wang Chung Tonight Family Party:
Of course, if you’re looking for cute, Asian-inspired hand painted tea towels or glassware items (along with this tasty recipe), then you know you’ve come to the right place, and I see great things in your future! LOL
If there is ever anything I can paint for you, from glassware to fabrics (aprons – tea towels), please don’t hesitate to contact me by clicking on the envelope icon at the top of this site, or by visiting my shop on Etsy or Wazala. Custom orders are always welcome, and I will happily design and paint from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
- 23Shares
I love Chinese food and this looks amazingly delicious!
Thank you! Chinese is my favorite cuisine. Glad you like the recipe.
I just love, love bok choy and could eat it somehow every week! Now this is a dish that the whole family would love, especially the kiddos, as they really enjoy Chinese food! I’ve got to make that tempting bread…it looks so, so good!!
Lora, make the Bing Bread. You will love it!
I literally just made a stir fry 5 minutes ago! Great minds think alike 🙂 However, I really wish I had bok choy in mine: it truly makes your stir fry!
Great minds do think alike. Stir fry is a wonderful thing.
I just adore boo chou, what a great recipe!
BOK choy not BOO choy 🙂
Lol. Got it. When I saw boo I was worried you didn’t like it.
I was born in the Year of The Rooster! I take what it says with a grain of salt, too. Beef and broccoli! That’s a fave of mine! There’s a “Wok Wednesdays” group on FB I think you’d enjoy. I’ll message you about it!
I had no idea about a wok Wednesday group. I’ll look forward to getting more information. Thanks Nikki!
This is totally my kind of meal! Tons of healthy veggies, beef, and a delicious sauce – perfect!
Love how tasty this looks!
I love beef and broccoli and I love even more that you’ve added bok choy to this version!
This beef looks very yummy but isn’t it a little bit tough? I always salt beef after cooking. Otherwise the salt on the surface of meat draws fluid out of the meat cells. And after cooking beef is too tough.
Hello Dorota! Thanks for taking the time to comment. There are actually two schools of thought regarding salting meat before cooking. One is that it draws the moisture out of the meat, leaving it dry and tough, and the other that it actually permeates the meat, making it more tender and juicy (much like a dry rub). However, even more important that salting the meat before or after cooking is how it is sliced. Making sure the meat is sliced across the grain is key to having it be tender no matter about the salt.
I do hope you enjoy this recipe and will consider trying it. Of course, whether you salt your beef before or after cooking is completely your call.
Thanks again, and have a delicious day!
Renee
Thanks for the answer. Now I will remember to slice the meat properly !
I totally would eat this all by myself. I love Asian food and the veggies you have choose I love them all. Great step by step pictures!
This sounds perfect for celebrating Chinese New Year with! And it looks delicious too. 🙂
Such a great recipe – a classic!
I also love Chinese food but rarely make it for the same reasons: It just never quite tastes like it does in restaurants, plus – I never have all the ingredients… so I’m leaving it up to the pros 😉 I absolutely love the look of your recipe, though, so next time we’re cooking Chinese at home, I’ll definitely try your dish!
I love making dishes like this for dinner because they always taste delicious, are quick to cook and are a HUGE crowd pleaser. I don’t use bok choy enough but that needs to change. Love this!
Wonderful dish!! It looks so awesome and it is beautifully prepared. It is one of my favourite Chinese recipe. Thanks Renée for sharing this post 🙂