Servings: 4   |  Prep 10 mins  |  Cook: 20 mins

Nutritional information: (average serve)

  • Calories: 247
  • Protein: 25.5g
  • Carbs: 6.3g
  • Fat total: 12.8g Saturated Fat: 4g


350-400g beef flank steak, trimmed

1 tablespoon minced fresh ginger

1 ½ teaspoons reduced-sodium soy sauce

1 teaspoon dry sherry plus 1 Tbsp., divided

1 teaspoon cornstarch

1 teaspoon toasted sesame oil

2 tablespoons oyster-flavoured sauce

1 tablespoon vegetable oil

500g baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)

3 tablespoons unsalted chicken broth


Step 1

Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices.

Step 2

Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.

Step 3

Combine oyster-flavoured sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.

Step 4

Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.

Step 5

Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes.

Step 6

Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.