Korean Beef Bok Choy, Fast and Easy

Kathie Carr


My nephew married a beautiful Korean woman a couple of years ago. And she is an amazing cook, too.

Here is a simple and delicious dish from Mijeong Ross.

pinch tips: How to Tie a Roast





15 Min


3/4 lb
flank steak
1/2 c
korean teriyaki sauce, divided
1 1/4 lb
fresh bok choy, smaller leaves are best
3 Tbsp
4 tsp
oil for stir frying, divided (heart healthy oil can be used)
servings rice, prepared and hot (for heart healthy eating use brown rice)
crushed red pepper flakes to taste

Directions Step-By-Step

Slice steak diagonaly across the grain, into 1/4 inch thick strips. Heat 1 tsp oil in large skillet until oil is hot and seems to be rippling. Add half of meat and stir while cooking for 30-40 seconds until meat is no longer pink. Remove meat from pan to a serving bowl. Add another 1 tsp oil to skillet and cook the second half of the meat the same way. Remove it from pan to the bowl also. Add 2 T teriyaki sauce to meat and stir.
Return skillet to heat and place 2 tsp oil in it. When ready to stir fry add bok choy. Stir fry about 30 seconds, then add 3 T water, cover skillet and steam for about 1 minute. Uncover, add remaining teriyaki sauce and stir fry for about 1 minute until bok choy is tender crisp. Return meat and juices to the skillet and stir fry 30-60 seconds until hot.
Place 1 serving of hot rice in a bowl, scoop 1/4 of meat and bok choy over rice. Sprinkle with a few red pepper flakes, to taste. Repeat with the other 3 servings. Traditionally this is a spicy hot dish.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Collection: Asian Inspired
Other Tag: Quick & Easy