Chow Steak Kow (Steak Stir Fry)


Chinese New Year and the year of the Tiger is upon us, so the Sunday Funday crew is whipping up recipes to ring in the Chinese New Year!

I took a look at tiger inspired recipes, but I was not inspired at all.  Instead, I decided to look at different stir fry recipes and found a fabulous stead stir fry.

Instead of telling you how great this recipe was, I’ll tell you that the pound and a half of meat that this one called for left no leftovers at all with my family of four.  Now, we are 3 men (adult, teen, & tween), plus me, but even so…this went over very well.  The bok choy the steak was served over was not as popular (I said “finish your salad” (the best way to get spud (the tween) to eat) several times), but Hubs and I were fans of the whole meal!

Looking for more ways to celebrate the Chinese New Year?  Look no further:

Chow Steak Kow (Steak Stir Fry)

Adapted slightly from The Woks of Life


1 ½ pounds beef ribeye or New York Strip Steak, cut into 1-inch cubes

1 tablespoon vegetable oil

1 teaspoon cornstarch

¼ teaspoon salt

⅛ teaspoon baking soda (as tenderizer)

Steak Sauce

⅓ cup water

1 tablespoon cornstarch

1 tablespoon light soy sauce

2 teaspoons black bean garlic sauce

1 teaspoon ketchup

1 teaspoon worcestershire sauce

⅛ teaspoon sesame oil

Bok Choy

1 tablespoon vegetable oil

2 small knobs fresh ginger, minced (about 1 heaping teaspoon)

3 cloves garlic, minced

1 pound baby bok choy, roughly chopped

1-2 teaspoons light soy sauce

1 teaspoon sugar

Place the steak in a large bowl.  Stir in the oil, cornstarch, salt, and baking soda.  Set aside for 30-60 minutes to marinate.

Heat another tablespoon of oil in a large skillet or wok over medium-high heat.  Add the beef and cook until seared.  Meanwhile whisk together the steak sauce ingredients.

Once the steak is cooked through, reduce the heat to medium-low and stir in the sauce.  Cook until the sauce has thickened.  Remove from heat and set aside to rest.

Heat the remaining tablespoon of oil in a different skillet over medium heat.  Add the ginger and garlic and cook for 1 minute.  Stir in the bok choy and cook until just beginning to wilt, stirring constantly. Sprinkle with soy sauce and sugar.

Place the bok choy on a plate.  Top with the steak and sauce.  Serve with a side of rice.


  1. I love bok choy so this sounds perfect to me Amy.

  2. looks delish and am sure you guys enjoyed it all ! we have a similar 'looking' dish in Gobi Manchurian from the Indo-chinese stable and perhaps similar cookign methods too.

  3. We love our Asian greens so this recipe would be a hit with the whole family, Amy! Delicious!

  4. I would probably leave the meat and polish off the bok it. In fact in some Chinese restaurants that is a popular veggie option.


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