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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Slice the beef flank steak thinly against the grain and transfer to a mixing bowl.
Step 2
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.
Step 3
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.
Step 4
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Step 5
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.
Step 6
In the same wok, add a bit more oil if needed, then stir-fry the ginger and garlic for 30 seconds until fragrant.
Step 7
Add the broccoli florets and stir-fry for 2 minutes.
Step 8
Add the chopped baby bok choy and continue stir-frying for another 2 minutes until the vegetables are tender but still crisp.
Step 9
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.
Step 10
Taste and adjust seasoning if necessary.
Step 11
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (1215.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1428.6 |
| Total Fat 83.2g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 317.5mg | 0% |
| Sodium 3519.6mg | 0% |
| Total Carbohydrate 40.4g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 10.6g | |
| Protein 142.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 446.1mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 2260.0mg | 0% |
Source of Calories