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Spicy Ginger Beef with Bok Choy

Are you tired of the same old traditional steak cooking methods? Why not spice things up a bit with a delicious and unique dish like spicy ginger beef with bok choy? If you’re a beef lover, this recipe is sure to catch your attention.

Spicy ginger beef with bok choy is the perfect way to add incredible flavours to your steak dish. Plus, it offers flexibility in preparing a fully seasoned gourmet meal for any occasion, especially if you’re entertaining guests. This recipe is similar to the classic dish, but with a twist- a few additional key ingredients that make all the difference.

Indulge in the spicy ginger goodness of this hearty meal, served over a bed of freshly cooked, delicious rice. The aroma of the freshly blended spices will tantalize your taste buds. And the best part? There’s no need to prepare additional vegetables to accompany this dish, as the nutritious bok choy provides a balanced diet.


  1. 2 lb flank steak beef (sliced thinly with elongated cuts)
  2. 1½ Tbsp soy sauce (preferably low salt)
  3. 4 Chili peppers (diced) / 1¼ chili paste
  4. 2¼ dry sherry wine
  5. 12½ baby bok choy / 1¼ lb baby bok choy 
  6. 2½ Tbsp extra virgin olive oil (or desired choice)
  7. 1¼ Tbsp freshly chopped ginger with skin removed
  8. 3 garlic cloves, diced finely
  9. ½ tsp salt (preferably kosher)
  10. 1½ tsp ground black pepper
  11. 1 tsp cornstarch 
  12. 1 tsp butter 
  13. 1 Tbsp chopped onion
  14. 1 Tbsp chopped spring onion  


  1. Let’s start by grabbing a small cutting board and slicing some beef into 1½ to 2-inch pieces that are about ½ inch thick. Once done, put the beef on a plate and set it aside.
  2. Prepare the baby bok choy. Wash, trim, and separate the leaves, then set them aside for later.
  3. Heat up your wok. If you don’t have one, a large non-stick frying pan will do. Add the butter, then add the bok choy. Cook it until it’s tender-crisp, then remove it from the pan and set it aside.
  4. In a small bowl, mix chili peppers or chili paste, sherry wine, salt, black pepper, soy sauce, cornstarch, and 2 tablespoons of oil until the mixture is well combined and the cornstarch has fully dissolved.
  5. Heat the pan and add the remaining ½ tablespoon of oil once it’s heated. Add garlic, ginger, and both types of onions. Saute for 25 seconds on medium heat, but don’t let it brown.
  6. Add the beef, and cook until it is no longer pink in colour, which should take about 3 minutes.
  7. Lastly, add the bok choy back into the pan along with the chili mixture. Cook everything together for 2 minutes until the heat has been thoroughly circulated. 

Please note that you have the option to adjust the level of spiciness in this dish by using less chili paste or peppers. 

Dwayne Brown | Contributing Writer

Spring 2024

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