Ingredients:

450 g flank steak or sirloin, thinly sliced against the grain

3 heads baby bok choy, chopped

1 tablespoon neutral oil (peanut or vegetable)

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or rice vinegar

1 teaspoon sugar

1 teaspoon cornstarch

2 tablespoons water

Freshly ground black pepper, to taste

Optional: sliced red chili for heat

Directions:

In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water until smooth. Set aside.

Heat a wok or large skillet over high heat and add neutral oil.

Add beef slices in a single layer and sear for 1–2 minutes until just browned. Remove and set aside.

Add sesame oil to the same wok, then stir-fry garlic and ginger for 20–30 seconds until fragrant.

Add bok choy and stir-fry for 2–3 minutes until vibrant and slightly tender.

Return beef to the wok, pour in the sauce, and toss everything together for 1–2 minutes until glossy and well coated.

Finish with black pepper and optional chili. Serve immediately with steamed rice.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 390 kcal | Servings: 4 servings