Ingredients
Scale
For the marinade & sauce:
- 1½ lbs (680g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp cornstarch
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ cup water or beef broth
For the stir-fry:
- 2 tbsp neutral oil (like avocado or peanut), divided
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, sliced
- 2 heads baby bok choy, halved or chopped
- 12 oz (340g) dried chow mein noodles or spaghetti
For garnish:
- Sliced green onions
- Sesame seeds
- Extra chili oil (optional)
Instructions
- Marinate beef: Toss sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch. Set aside 10–15 min.
- Cook noodles: Boil according to package directions until al dente. Drain, rinse with cold water, and toss with 1 tsp sesame oil to prevent sticking.
- Make sauce: In a small bowl, whisk oyster sauce, hoisin, rice vinegar, remaining soy sauce, sugar, sesame oil, and water.
- Stir-fry beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Add beef in a single layer; sear 1–2 min per side until browned. Remove and set aside.
- Stir-fry veggies: Add remaining oil. Stir-fry garlic, ginger, and onion 1 min. Add bok choy; cook 2–3 min until crisp-tender.
- Combine: Return beef and noodles to skillet. Pour sauce over; toss everything together 2–3 min until heated through and glossy.
- Serve hot, garnished with green onions and sesame seeds.
💡 Pro Tips:
– Slice beef thinly and against the grain for maximum tenderness.
– Don’t overcrowd the pan—cook in batches if needed.
– Add mushrooms, carrots, or bell peppers for extra veggie boost!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
Servings: 4 | Calories: 480 | Net Carbs: 48g | Fats: 18g | Protein: 32g
Servings: 4 | Calories: 480 | Net Carbs: 48g | Fats: 18g | Protein: 32g