Ingredients
Method
- Prepare the beef: Slice flank steak against the grain into thin strips (about 1/8-inch thick). In a bowl, toss with soy sauce, sesame oil, black pepper, cornstarch, and minced garlic until evenly coated. Let sit for at least 5 minutes while you prep the vegetables.
- Make the dressing: Whisk together rice vinegar, soy sauce, honey, Sriracha, garlic, ginger, toasted sesame oil, and neutral oil in a small bowl or jar. Taste and adjust — more Sriracha if you want heat, extra honey if you prefer sweet. Set aside.
- Cook the bok choy: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add bok choy cut-side down and cook undisturbed for 2 minutes until lightly browned. Flip and cook another 1-2 minutes until just wilted but still crisp-tender. Transfer to a large serving bowl.
- Cook the beef: Wipe out the skillet, add remaining tablespoon of oil over high heat until shimmering (about 30 seconds). Add beef in a single layer — work in batches if needed so it doesn't overcrowd. Cook 1-2 minutes per side until browned and cooked through to at least 145°F for medium. Transfer to a plate and let rest 3 minutes before slicing against the grain into thin strips.
- Assemble: Pour dressing over warm bok choy and toss gently. Add sliced beef, green onions, sesame seeds, and cilantro. Toss once more to distribute everything evenly.
- Serve immediately while still slightly warm — the residual heat helps absorb the flavors. Garnish with extra chili peppers or lime wedges if desired.
Nutrition
Notes
One thing that makes this dish special: a splash of rice vinegar in the dressing cuts through the richness of the beef without being too sharp. I also learned to slice the meat against the grain after resting, which keeps every bite tender even if you've been standing over the stove too long. It's one of those dishes where simple ingredients really shine.