A classic Cantonese stir-fry featuring tender beef paired with crisp, bright bok choy. Learn how to select the freshest bok choy, prevent beef from becoming tough, and achieve perfectly cooked vegetables using proper technique and heat control.
Baking sodafor beef marinade, optional or use mallet tenderizing1 tsp
Cornstarchfor beef marinade2 tbsp
Oilto seal beef after marinating1 tbsp
Garliccloves, peeled and minced3
Gingersliced thin, then halved½ oz
Carrotsliced to similar size~1 mediumest.
Green onionwhite parts only, halved~2est.
Oyster saucefor stir-fry sauce1 tbsp
Light soy saucefor stir-fry sauce2 tsp
Dark soy saucefor stir-fry sauce½ tsp
Rice winefor stir-fry sauce2 tsp
Sugarfor stir-fry sauce1 tsp
White pepperdash, for stir-fry sauce~¼ tspest.
Chicken bouillon powderoptional, to enhance savory flavor1 tsp
Potato starchfor slurry1 tsp
Waterfor slurry1 tbsp
Oilfor cooking bok choy1 tbsp
Cooking wineadded during bok choy stir-fry1 tsp
Wateradded during bok choy stir-fry, steam with lid2-3 tbsp
Sugarto season bok choy½ tsp
Saltto season bok choy½ tsp
Oilfor cooking beef1 tbsp
Sesame oildrizzled at the end for aroma1 tsp
Steps
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1
Wash bok choy by soaking for 10–15 minutes, then peel off individual leaves and rinse thoroughly, paying special attention to crevices. Drain upside down to allow water to flow out completely, preventing watery results during cooking.
2
Prepare beef by removing the silverskin membrane. Observe the grain direction, then cut perpendicular to the grain at a 45-degree angle to get wider slices. Slice into ¼-inch thick pieces. Rinse the beef for 2 minutes to remove myoglobin and any gaminess, then drain well.
3
Make the marinade by combining 1 tbsp oyster sauce, 2 tsp light soy sauce, 1 tbsp cooking wine, 2 tbsp water, ¼ tsp white pepper, 1 tsp sugar, 1 tsp baking soda, and 2 tbsp cornstarch. Mix the drained beef with the marinade, then add 1 tbsp oil at the end to seal in the marinade. Set aside.
4
Prepare aromatics and vegetables: peel and mince 3 garlic cloves, removing the dark ends. Slice ½ oz ginger thin (peel optional) and halve the slices. Slice carrots to similar sizes. Halve the white parts of green onion.
5
Cut bok choy in half, or into quarters if very large. Cut only through the stem, not all the way through the leaves, to speed up cooking.
6
Make the stir-fry sauce by combining 1 tbsp oyster sauce, 2 tsp light soy sauce, ½ tsp dark soy sauce, 2 tsp rice wine, 1 tsp sugar, a dash of white pepper, and 1 tsp chicken bouillon powder (optional). Separately prepare a slurry of 1 tsp potato starch mixed with 1 tbsp water.
7
Stir-fry bok choy: heat 1 tbsp oil in a wok over medium-low heat. Stir-fry half the minced garlic, then add the bok choy and turn heat to high. Continue for 1–2 minutes, add 1 tsp cooking wine, stir for 20 seconds, then add 2–3 tbsp water and cover with a lid. Steam for 40–50 seconds until wilted. Uncover, season with ½ tsp sugar and ½ tsp salt. Transfer to a serving dish.
8
Stir-fry beef: clean the wok and heat on high. Add 1 tbsp oil and coat the sides with a spatula. Lower heat to medium or off, then stir-fry ginger, carrot, remaining garlic, and green onion until fragrant. Add the beef, gently spreading it out with chopsticks without stirring yet. Turn heat back to high and flip the beef. Cook until just done through.
9
Combine: lower heat and add the prepared sauce to the beef, stirring to coat. If the sauce is sufficiently thick, the slurry may be omitted. Add the cooked bok choy and toss everything together quickly. Drizzle with 1 tsp sesame oil for aroma.
10
Plate: arrange the bok choy on the bottom of a serving plate, then top with the beef and sauce. Serve immediately while hot.
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