Beef Broccoli and Bok Choy
This healthy and delicious Beef Broccoli and Bok Choy stir fry recipe is easy to recreate at home.
Servings: 4 servings
Calories: 418kcal
Ingredients
- 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 medium 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
- ⅛ teaspoon 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
Instructions
- 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.
- Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
- Place the prepared bok choy into a large bowl. Set aside.
- In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
- 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.
- 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.
- Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
- 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.
- Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
- Serve by spooning the beef and vegetables over prepared brown rice.
Notes
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 vegetable swaps, please be aware that softer vegetables like mushrooms and pea pods will take less time to cook than firmer vegetables like carrots.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 33g | Protein: 37g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 72mg | Sodium: 2507mg | Potassium: 1760mg | Fiber: 9g | Sugar: 13g | Vitamin A: 20524IU | Vitamin C: 237mg | Calcium: 360mg | Iron: 6mg
