Hoisin Honey Beef Stir-Fry with Baby Bok Choy and Jasmine Rice

This hoisin honey beef stir-fry brings together tender sirloin tips, baby bok choy, scallions, garlic and ginger in a glossy savory-sweet sauce.

Serve it over fluffy jasmine rice, then finish with scallion greens and sesame seeds for a simple plated dinner with bold flavor.

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Ingredients

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

8 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

16 ounce Sirloin TipsView ingredient guideLike ingredientDislike ingredient

4 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 2 cups water to a boil in a small pot.
2. Trim and discard the root ends from the baby bok choy. Halve each head lengthwise, then slice crosswise into strips.
3. Trim and thinly slice the scallions, keeping the whites and greens separate. Peel and mince the ginger until you have 2 tablespoons. Mince or grate the garlic.
4. When the water boils, stir in the jasmine rice. Cover, reduce the heat to low and simmer until tender, 15 to 20 minutes. Remove from the heat and keep covered until serving.
5. In a medium bowl, mix the soy sauce, hoisin sauce, honey, half the minced ginger and half the garlic. Add the sirloin tips and toss until coated.
6. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the beef, leaving the extra marinade in the bowl. Cook, tossing occasionally, until browned and nearly cooked through, 2 to 3 minutes. Transfer the beef to a plate.
7. Add the scallion whites, remaining ginger, remaining garlic and another drizzle of vegetable oil to the same pan over medium heat. Cook, tossing, until fragrant, about 1 minute.
8. Add the baby bok choy and cook, tossing, until tender, 3 to 4 minutes. Season with salt and pepper.
9. Return the beef to the pan along with the reserved marinade. Let the sauce bubble until thickened, 2 to 3 minutes. Season again with salt and pepper as needed.
10. Divide the rice between plates. Spoon the beef and bok choy stir-fry over the rice, then garnish with scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I marinate the beef ahead of time?

Yes. If you have extra time, toss the beef with the hoisin, soy sauce, honey, ginger and garlic mixture and refrigerate it for up to 3 hours before cooking.

How do I keep the beef from steaming in the pan?

Add the beef to a hot large pan and leave the excess marinade in the bowl until later. This helps the sirloin tips brown before the sauce is added.

When should I add the sesame seeds?

Sprinkle the sesame seeds over the finished plates along with the scallion greens just before serving.