Beef Bok Choy Stir Fry

Save your money and don't order take out! Make this dish and you'll be more than satisfied.  It tastes amazing plus you are eating better because there isn't any msg:)  I have been on a quinoa kick and I made this stir fry and poured it over quinoa.  But make rice or any other grain you love and it'll go great, too.  

Also, this recipe calls for jalopenos but if you have a bad stomach or if you have kids that won't be able to handle that type of heat - take it out! Don't want to commit to jalopenos but still want a kick? Sprinkle some red pepper flakes into the stir fry when everything is cooking in the pan. Make it your own. You can't go wrong with this recipe!




  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon sesame oil
  • 4 1/2teaspoons sherry
  • 2 cups rice, quinoa or any other grain you prefer!
  • 4 1/2teaspoons peanut oil
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 10 ounces flank steak, trimmed and thinly sliced
  • 1/4teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 heads baby bok choy, quartered
  • 2 jalapenos, halved and thinly sliced *optional
  • 4 scallions, sliced
  • 1 teaspoon honey


  1. To make the marinade, whisk together soy sauce, Sriracha, sesame oil and sherry in a large bowl. Heat rice/quinoa/etc...according to package instructions.
  2. Season steak with salt and pepper.
  3. Heat a large pan over high heat until hot, about 1 minute. Add 1 tablespoon peanut oil and the ginger and garlic. Stir together until fragrant, about 30 seconds. Add  steak to the pan and stir again until browned on the outside but rare in the center, about 4 minutes. Transfer steak to the marinade and toss to coat.
  4. Add remaining peanut oil and the bok choy, jalapenos, scallions and honey to wok. Stir about 4 minutes. Return steak and marinade to wok and cook about 2 minutes for medium rare, stirring occasionally. Serve over your cooked grain and enjoy!
Susie GeibComment