Crispy juicy beef, crunchy bell peppers, and tender baby bok choy are tossed in a rich sauce that is sweet, spicy, sour, and peppery. Pair this ginger beef stir fry with a bowl of rice to soak up the deep, arresting flavors of the sauce, and you’ll have a princely takeout favorite with ten times the taste!To make the dish gluten-free, use rice vinegar instead of Chinkiang vinegar, use tamari or coconut aminos to replace the soy sauce, and use dry sherry instead of Shaoxing wine.
Ingredients
1lb (450 g)flank steak, cut to 1/2-inch thick strips
Beat the egg in a medium-sized bowl. Add the sliced beef, ginger, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
Mix the sauce
Combine everything for the sauce in a big bowl and mix well.
Stir fry
When you’re ready to cook, add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
Heat the oil in a large nonstick skillet (or a cast iron paover medium-high heat until hot. Add the beef and spread it into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.
Add the bell pepper and baby bok choy. Stir and cook for 1 minute.
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
Add back the beef pieces. Stir to coat the beef with sauce.
Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.