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.


★★★☆☆ 2 votes

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)
  • 4
    servings rice, prepared and hot (for heart healthy eating use brown rice)
  • ·
    crushed red pepper flakes to taste

How to Make Korean Beef Bok Choy, Fast and Easy


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Korean Beef Bok Choy, Fast and Easy

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

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