Spicy Steak and Bok Choy Stir-Fry with Cashew Crunch

Fire up your wok for this vibrant steak stir-fry that brings together tender strips of beef, crisp bok choy, earthy mushrooms and fresh scallions. A touch of green chili adds just the right amount of heat, while toasted cashews provide a satisfying crunch in every bite.

This dish comes together in about 30 minutes, making it a perfect choice for a busy weeknight when you crave something hearty and flavorful. Serve it over steamed rice or noodles for a complete meal that’s sure to impress.

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Ingredients

1 lb sirloin steak, thinly slicedView ingredient guideLike ingredientDislike ingredient

2 tbsp vegetable oil, dividedView ingredient guideLike ingredientDislike ingredient

3 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tbsp fresh ginger, gratedView ingredient guideLike ingredientDislike ingredient

1 green chili, thinly slicedView ingredient guideLike ingredientDislike ingredient

8 oz mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

4 heads baby bok choy, halvedView ingredient guideLike ingredientDislike ingredient

4 scallions, cut into 2-inch piecesView ingredient guideLike ingredientDislike ingredient

3 tbsp soy sauceView ingredient guideLike ingredientDislike ingredient

1 tbsp oyster sauceView ingredient guideLike ingredientDislike ingredient

1 tsp brown sugarView ingredient guideLike ingredientDislike ingredient

1/4 cup roasted cashewsView ingredient guideLike ingredientDislike ingredient

Cooked rice or noodles, for servingView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce and brown sugar. Set aside.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add the sliced steak in a single layer and sear without moving for 1 minute. Stir-fry for another 1-2 minutes until browned but still pink inside. Transfer to a plate.
4. Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add garlic, ginger and green chili; stir-fry for 30 seconds until fragrant.
5. Add mushrooms and cook for 2 minutes until softened. Add bok choy and scallions; stir-fry for 1-2 minutes until bok choy is bright green and tender-crisp.
6. Return the steak to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until sauce thickens slightly.
7. Remove from heat. Sprinkle with cashews and serve immediately over rice or noodles.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or ribeye work well. Just slice thinly against the grain.

Can I make this dish vegetarian?

Absolutely! Substitute the steak with firm tofu or tempeh and use a vegetarian oyster sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.