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In a medium bowl, combine the beef, minced garlic, minced ginger, baking soda, 2 teaspoons of cornstarch, salt, and black pepper. Mix thoroughly with your hands to ensure the beef is evenly coated and tenderized. Set aside.

Prepare the vegetables by chopping the bok choy and slicing or chopping the onion. Keep them separate for now.

In a small bowl or mug, whisk together the beef broth, soy sauce, oyster sauce, honey, Shaoxing wine, 1 tablespoon of cornstarch, and the optional ground Sichuan pepper until smooth and no lumps of cornstarch remain. Set aside.

Preheat your flat-top griddle (such as a Blackstone) to medium-high heat.

Once the griddle is hot, add the cooking oil and spread it evenly across the surface using a spatula.

Place the prepared beef mixture onto the hot griddle. Using two spatulas, stir-fry the beef, breaking up any clumps, until it is cooked through and browned on all sides, about 3-5 minutes.

Push the cooked beef to one side of the griddle. Add the chopped bok choy and sliced onion to the empty side of the griddle. Stir-fry the vegetables until they are slightly softened but still have a slight crispness, about 3-4 minutes.

Once the beef is cooked and the vegetables are softened, use the spatulas to combine them into a single pile in the center of the griddle. Give the prepared sauce a quick stir, then pour it evenly over the beef and vegetables.

Immediately and vigorously stir-fry and mix the beef, vegetables, and sauce with your spatulas. Continue to stir until the sauce thickens and coats all the ingredients, creating a glossy finish, about 1-2 minutes.

Serve the Beef and Bok Choy Stir Fry immediately over bowls of hot cooked white rice.

For an optional garnish, top each serving with a poached egg. Break the yolk with a spoon to allow it to mix with the dish before eating.


In a medium bowl, combine the beef, minced garlic, minced ginger, baking soda, 2 teaspoons of cornstarch, salt, and black pepper. Mix thoroughly with your hands to ensure the beef is evenly coated and tenderized. Set aside.

Prepare the vegetables by chopping the bok choy and slicing or chopping the onion. Keep them separate for now.

In a small bowl or mug, whisk together the beef broth, soy sauce, oyster sauce, honey, Shaoxing wine, 1 tablespoon of cornstarch, and the optional ground Sichuan pepper until smooth and no lumps of cornstarch remain. Set aside.

Preheat your flat-top griddle (such as a Blackstone) to medium-high heat.

Once the griddle is hot, add the cooking oil and spread it evenly across the surface using a spatula.

Place the prepared beef mixture onto the hot griddle. Using two spatulas, stir-fry the beef, breaking up any clumps, until it is cooked through and browned on all sides, about 3-5 minutes.

Push the cooked beef to one side of the griddle. Add the chopped bok choy and sliced onion to the empty side of the griddle. Stir-fry the vegetables until they are slightly softened but still have a slight crispness, about 3-4 minutes.

Once the beef is cooked and the vegetables are softened, use the spatulas to combine them into a single pile in the center of the griddle. Give the prepared sauce a quick stir, then pour it evenly over the beef and vegetables.

Immediately and vigorously stir-fry and mix the beef, vegetables, and sauce with your spatulas. Continue to stir until the sauce thickens and coats all the ingredients, creating a glossy finish, about 1-2 minutes.

Serve the Beef and Bok Choy Stir Fry immediately over bowls of hot cooked white rice.

For an optional garnish, top each serving with a poached egg. Break the yolk with a spoon to allow it to mix with the dish before eating.
