Stovetop Black Pepper Shaved Beef & Bok Choy Stir-Fry (Over Rice)

Score: 7/10

A solid and approachable weeknight stir-fry with good primary cooking techniques, but it suffers from missing metadata, slightly incorrect cornstarch ratios, and an aromatic cooking sequence that could be optimized for better flavor.

Strengths

Great use of fast-cooking shaved steak for a quick weeknight meal.
Smart instruction to remove the beef after searing to prevent the thin slices from overcooking and drying out.
Flavor profile of the sauce is well-balanced with salty, sweet, sour, and spicy elements.

Issues

medium / timing: The cook_time field is completely blank.
medium / cost: The cost_estimate field is completely blank.
medium / ingredient_usage: 1 tsp of cornstarch is insufficient to thicken roughly 1/2 cup of liquid in the sauce plus the moisture released by 12 oz of bok choy. The sauce will be too watery.
medium / flavor: Adding minced garlic and ginger after the bok choy means they will steam in the vegetable's released water rather than fry in oil, leading to an underdeveloped, slightly raw aromatic flavor.

Suggested fixes

Populate the missing cook_time (e.g., '20 minutes') and cost_estimate fields.
Increase the cornstarch to 1.5 or 2 tsp to ensure a glossy sauce that clings properly to the beef and vegetables.
Adjust the instructions to briefly bloom the garlic and ginger in the hot oil for 15 seconds before adding the bok choy stems, or instruct the cook to push the bok choy to the edges and fry the aromatics in the center of the pan.