Baby Bok Choy & Beef Stir-Fry

Everyone I know is looking for quick, easy and healthy dinners. That isn't always what I provide and contrary to Instagram belief I actually do eat healthy most of the time. It's not always a carb eating contest in my house, although it does sometimes seem that way. Now that I have a quick vacay booked, I need to get fit, like, quick. After the longest feeling winter on record I will be the first to admit that I have been slacking on the healthy front. So, for the next two weeks it'll be protein and veggies and the hope that my bikinis will fit me when I arrive in the Sunshine State.

Asian style dinners are the perfect healthy weeknight dinner solution. They are super quick to put together, have all your basic food group needs and keep you full for hours. My favorite go-to Asian meal is a stir fry because you can truly make it with any ingredients you have on hand, unless you only have ketchup and popsicles. I keep frozen chopped ginger in my freezer at all times for dishes just like this. Don't be afraid to use more ginger than you think is necessary. It will greatly enhance the flavor of your dish. Another tip is to have all of your ingredients chopped and ready before your pan is hot. This way you can just throw them on in as soon as they are ready to go! Well, what are you waiting for? Let's get cooking!

Baby Bok Choy & Beef Stir-Fry 
4 Servings


Marinade for Beef:
1/3 Cup of Soy Sauce
1/4 Cup Rice Vinegar
1 Tbs. Fresh Ginger, minced (or 3 Frozen Cubes)
2 Tbs. Sesame Oil
1 Tbs. Olive Oil
1 Tsp. Packed Dark Brown Sugar
2 Scallions, sliced
3 Cloves of Garlic, minced

Stir Fry Ingredients:
6 Scallions, sliced (reserve 1 for garnish)
1 Clove of Garlic, minced
1 Medium Broccoli, cut into florets
1 Yellow Bell Pepper, chopped small
Handful of Shredded Carrot, chopped
1 Lb. Stir Fry Beef, cut into small pcs
3 Baby Bok Choy, stripped & halved
Chopped Peanuts, optional garnish


Whisk together all ingredients for the Marinade.

Cover the Beef pieces with marinade and set in the fridge for about 15-20 minutes.

Heat a pan or wok on High and add in a drizzle of Sesame Oil and Olive Oil. Once the pan is hot, add minced Garlic and Scallions. Saute for 1 minute. Add Broccoli florets and cook for an additional 3 minutes. Next add chopped Yellow Bell Pepper and Shredded Carrot. Deglaze pan with a teaspoon of Soy Sauce. Remove veggies from the pan and set aside. Reheat the pan to Medium High and add in the marinated beef. Cook for about 2-3 minutes depending on how small the pieces are. 

You will know the meat is done when it is no longer showing any signs of pink/red color.  

Time to add in the Baby Bok Choy! Coat with sauce from meat and cook for 1 minute. 

Serve over Brown Rice and top with Scallion and Chopped Peanuts. 



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