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Shanghai Bok Choy Stir Fry with Steak and Cashews

Ready for an easy dinner? Try stir-frying with your family weekly with just a few tips to remember when you are out shopping.
Course Stir-Fry
Cuisine Chinese Stir-Fry
Keyword bok choy, cashews, dinner, Shainghai, stir-fry
Servings 4
Author Mary Papoulias-Platis


  • 1 pound flank or skirt steak
  • 2 tablespoons soy sauce or Bragg amino acids
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch or tapioca flour
  • 1/4 teaspoon pepper
  • 4 teaspoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 2 -3 baby bok choy heads, sliced
  • 2 red peppers, thinly sliced into strips
  • 3/4 cup cashews
  • 2 teaspoons Asian sesame oil


  1. Cut the steak in half width-wise and cut 1/2 inch strips against the grain of the meat.
  2. In a large bowl, add the soy sauce, Hoisin, brown sugar, cornstarch or tapioca, 1/4 teaspoon pepper and stir well.
  3. Add the steak strips and toss to coat. Marinate for 10-15 minutes.
  4. Heat 2 teaspoons of olive oil in a heavy bottom skillet, add the garlic and ginger and cook for 15 seconds.
  5. Add the steak and continue stirring until the meat is thoroughly cooked about 5-10 minutes.
  6. Remove and place on a plate . Cover to keep warm.
  7. Add the remaining oil to the pan over medium heat.
  8. Add the bok-choy, red peppers, and cashews and continue stirring for 4-5 minutes.
  9. Add the meat mixture.
  10. Remove from the heat and add the sesame oil.
  11. Serve over rice, beans, or grains.