Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

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

This is fast, bold, and very weeknight-friendly: tender shaved beef seared hot, then tossed in a savory-sweet black pepper sauce with crisp-tender bok choy. Serve it over steamy rice for a takeout-style dinner at home.

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Ingredients

  • Kroger® Beef Shaved Steak 12 oz (save the rest for lunch salads or tacos) $6.00 sale (14 oz)
  • Organic Baby Bok Choy 12 oz (about 3–4 small heads), sliced into 1-inch pieces $2.99/lb
  • Organic Ginger Root 1 Tbsp finely grated $3.99/lb
  • Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
  • Cooked rice (pantry) 1 cup dry jasmine rice (yields ~3 cups cooked) or 2–3 cups leftover cooked rice
  • Soy sauce (pantry) 3 Tbsp
  • Oyster sauce or hoisin (pantry, optional but great) 1 Tbsp
  • Brown sugar or honey (pantry) 1–2 tsp
  • Coarse ground black pepper (pantry) 1–1 1/2 tsp
  • Cornstarch (pantry) 1 tsp
  • Rice vinegar or lime juice (pantry) 2 tsp
  • Neutral oil (pantry) 2 Tbsp (divided)
  • Water or broth (pantry) 1/4 cup
  • Sesame oil (pantry, optional) 1/2 tsp
  • Sesame seeds/scallions (optional) For topping

Instructions

  1. Prep: cook 1 cup dry rice (or reheat 2–3 cups cooked rice). Slice 12 oz bok choy into 1-inch pieces; keep stems and leaves separate if you can (stems take longer). Grate 1 Tbsp ginger and mince 2 garlic cloves.
  2. Make the sauce: in a small bowl, whisk 3 Tbsp soy sauce, 1 Tbsp oyster sauce/hoisin (optional), 1–2 tsp brown sugar/honey, 1–1 1/2 tsp coarse black pepper, 1 tsp cornstarch, 2 tsp rice vinegar (or lime), and 1/4 cup water/broth.
  3. Sear the beef (stove): heat 1 Tbsp neutral oil in a large skillet or wok over high heat until shimmering. Add 12 oz shaved steak in a single layer; let it sear 60–90 seconds without stirring, then toss and cook another 60–90 seconds just until mostly browned. Transfer beef to a plate (don’t overcook).
  4. Stir-fry the bok choy: reduce heat to medium-high, add 1 Tbsp neutral oil. Add bok choy stems first and stir-fry 2 minutes. Add leaves and stir-fry 1 minute.
  5. Aromatics: add the minced garlic and grated ginger; stir 30 seconds until fragrant.
  6. Sauce + finish: whisk the sauce again, pour into the pan, and simmer 30–60 seconds until glossy and thickened. Return the beef (and any juices) to the pan; toss 30 seconds to coat. Optional: finish with 1/2 tsp sesame oil.
  7. Serve: spoon over rice. Top with sesame seeds/scallions if you like.

Health notes: ~720 calories per serving with rice (estimate). High protein; bok choy adds calcium/vitamin C. Keep sugar minimal and go easy on oil for a lighter bowl; swap brown rice if preferred.

Drink pairing: Wine: Peppery, savory sauces love bright reds with lift. Great styles: Beaujolais (Gamay), Loire Cab Franc, or a lighter Syrah. WA pick: a Yakima Valley Syrah (aim for a fresher, peppery style) or a WA Gamay if you can find it. Non-alc: Iced green tea or sparkling water with lime.

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You asked

Is there a differnt cut of beef I could use?

Careme

Yes—several cuts work; just slice thin and cook hot/fast. Best swaps (from your sale list): - Beef flank steak: Use ~10–12 oz. Freeze 15–20 minutes, slice very thin across the grain. Quick-sear 1–2 minutes per side (or stir-fry in batches). - Boneless top round steak (London broil/top round): Use ~10–12 oz. Slice very thin across the grain. Consider a quick 10-minute soy-based marinade (a spoon of the sauce) to tenderize. - Skirt steak: Use ~10–12 oz. Slice across the grain; cooks very fast and stays flavorful. - Tri-tip steak: Use ~12 oz. Slice thin across the grain; don’t overcook. If you use a thicker cut: sear it as a whole steak first, rest 5 minutes, then slice thin and toss back in the sauce at the end to coat.

Planned by Careme.