Instructions
Step 1: In a bowl, toss the sliced beef with soy sauce, oyster sauce, cornstarch, and sesame oil. Let marinate for 10–15 minutes. /n
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. /n
Step 3: Add the beef in a single layer and cook for 2–3 minutes until browned. Remove and set aside. /n
Step 4: Add remaining oil to the pan, then sauté garlic and ginger for about 30 seconds until fragrant. /n
Step 5: Add bok choy and stir-fry for 2–3 minutes until just tender but still crisp. /n
Step 6: Return the beef to the pan and stir to combine. /n
Step 7: Pour in beef broth, add sugar and black pepper, and cook for another 1–2 minutes until the sauce slightly thickens. /n
Step 8: Stir in green onions and remove from heat. /n
Step 9: Serve hot over rice or noodles.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture, adding a splash of water or broth if needed. Avoid overcooking to keep the beef tender and bok choy crisp.
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