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

This honey hoisin beef stir-fry brings together the rich, complex flavors of hoisin sauce with a touch of honey for sweetness. Tender strips of beef are coated in a glossy sauce and paired with crisp baby bok choy, all served over fluffy jasmine rice.

Hoisin sauce, made from fermented soybeans, adds depth and a hint of sweetness that perfectly complements the savory beef. This dish comes together quickly, making it an ideal choice for a busy weeknight dinner that doesn’t skimp on taste.

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Ingredients

4 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

2 ounce HoneyView ingredient guideLike ingredientDislike ingredient

16 ounce Beef Stir-FryView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Trim the bottom root ends from the bok choy and discard. Cut each head in half lengthwise, then slice crosswise into strips. Trim and thinly slice the scallions, keeping the whites and greens separate. Peel and mince the ginger until you have 2 tablespoons. Mince the garlic.
2. Once the water is boiling, add the rice to the pot. Cover, lower the heat and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until ready to serve.
3. In a medium bowl, combine the soy sauce, hoisin sauce, honey, half the ginger and half the garlic. Add the beef and toss to coat. Tip: If you have extra time, let the beef marinate for up to 3 hours in the refrigerator.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the beef to the pan, leaving the excess marinade in the bowl. Cook, tossing occasionally, until browned and almost cooked through, 2-3 minutes. Remove the beef from the pan and set aside.
5. Add the scallion whites, remaining ginger, remaining garlic and another drizzle of oil to the same pan over medium heat. Cook, tossing, until fragrant, about 1 minute. Add the bok choy and cook, tossing, until tender, 3-4 minutes. Season with salt and pepper. Return the beef to the pan along with the reserved marinade. Let bubble until a thick sauce forms, 2-3 minutes. Season with salt and pepper to taste.
6. Divide the rice between plates. Top with the stir-fry. Sprinkle with scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, white rice or even brown rice. Adjust cooking time accordingly.

Can I make this dish gluten-free?

Yes, use tamari or gluten-free soy sauce and ensure your hoisin sauce is gluten-free. The recipe is naturally gluten-free with those swaps.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through.