Chinese Beef and Greens
Savor the irresistible flavors of Chinese Beef and Greens, a quick and wholesome stir-fry that's perfect for busy weeknights. Tender slices of marinated beef flank steak are seared to perfection alongside crisp broccoli florets and vibrant baby bok choy, all tossed in a savory sauce made with soy sauce, oyster sauce, and a touch of sesame oil. Infused with aromatic ginger and garlic, this dish brings authentic Chinese-inspired flavors to your table in just 35 minutes. Packed with protein and nutrient-rich vegetables, it's a satisfying one-pan meal that pairs beautifully with steamed rice or noodles. Simple to prepare yet full of bold flavors, this recipe is a go-to for fans of healthy and delicious stir-fry dishes.
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Recipe Information
Ingredients
- 450 grams beef flank steak
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 300 grams broccoli florets
- 200 grams baby bok choy, chopped
- 120 milliliters beef stock or water
- 1 teaspoon sugar
- 0.25 teaspoon white pepper (optional)
Instructions
Slice the beef flank steak thinly against the grain and transfer to a mixing bowl.
In the bowl with the beef, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, cornstarch, and sesame oil. Mix well to coat the beef and let it marinate for 15 minutes.
In a small bowl, combine the remaining soy sauce, oyster sauce, beef stock (or water), sugar, and white pepper, if using. Stir until well blended and set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated beef to the hot wok in a single layer. Stir-fry for 2-3 minutes until the beef is browned but not fully cooked. Remove the beef from the wok and set aside.
In the same wok, add a bit more oil if needed, then stir-fry the ginger and garlic for 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 2 minutes.
Add the chopped baby bok choy and continue stir-frying for another 2 minutes until the vegetables are tender but still crisp.
Return the beef to the wok and pour in the sauce mixture. Stir everything together and allow it to simmer for 2-3 minutes until the sauce thickens and coats the beef and vegetables.
Taste and adjust seasoning if necessary.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.6 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2260 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
