Steak, Pepper, and Bok-Choy Stir-Fry

3 Reviews
100% would make this recipe again

A quick and colourful, Asian-inspired recipe.

Marinade : 1 h Preparation : 10 min Cooking : 20 min
390 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Kid-friendly
  • Diabetes-friendly


200 g beef strip loin, or rib eye, cut into 1 cm strips
2 tsp tomato paste 12 g
2 tbsp soy sauce 30 mL
2 tbsp Cognac, or brandy [optional] 30 mL
2 tbsp cornstarch 16 g
2 tsp sugar 8 g
2 tsp gingerroot, grated 9 g
1 onions, coarsely chopped 200 g
1 yellow or red sweet peppers, cut into strips 200 g
1 clove garlic, minced or pressed
2 tbsp canola oil 30 mL
1/2 dried chili peppers, minced 0.2 g
2 small bok choy, quartered or halved 400 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.


  1. Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, tomato paste, Cognac or brandy (optional), cornstarch, sugar, and a bit of grated ginger. Chill for at least an hour in the refrigerator.
  2. Preheat the oven to the lowest setting.
  3. Prepare the vegetables. Coarsely chop the onion, cut the pepper into strips, halve or quarter the bok choy (depening on the size) and mince or press the garlic.
  4. Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, bell pepper, and chili pepper. Add a little salt and cook about 5 min until they start to soften, taking care not let them burn. Add the bok choy and stir-fry 4-5 min, until cooked but still crunchy. Set the vegetables aside on the warmed serving plate in the oven.
  5. Add the remaining oil and the marinated meat. Reserve the remaining marinade. Stir constantly over medium heat 5-7 min until the meat is almost cooked. Put the vegetables back into the wok and add the remaining grated ginger. Stir in the reserved marinade. Cook another 2 min. Add salt and pepper to taste. Serve.

Nutrition Facts Table

per 1 serving (420g)


% Daily Value




21 g

33 %

Saturated 3.5 g
+ Trans 0.4 g

19 %


40 mg


750 mg

31 %


28 g

9 %


5 g

18 %


10 g


24 g

Vitamin A

111 %

Vitamin C

285 %


20 %


30 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 4 ½ servings
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving


This recipe is :
Source of  :
Copper, Omega-3, Omega-6, Vitamin D
Good source of  :
Calcium, Fibre, Pantothenic Acid, Phosphorus, Vitamin B1
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 3
Meat and Alternatives 2 ½
Fats 2
Other Foods 0

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again