Stir-Fried Hoisin Steak with Baby Bok Choy

With deep umami flavor and notes of ginger, this stir-fry is a staff favorite. If you prefer to go meatless, you can swap out the beef for extra- firm tofu. Serve with brown rice and a drizzle of sriracha.

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Prep Time
20 min
50 min


  • 1 lb sirloin steak
  • ½ cup hoisin sauce (TRY: Premier Japan Hoisin Sauce)
  • 1 tbsp coconut aminos
  • 1½ tsp arrowroot starch
  • 1 tsp cold water
  • 3 tbsp avocado oil, divided
  • 1 lb baby bok choy, trimmed, quartered lengthwise
  • ½ tsp sea salt, divided
  • 6 green onions, sliced, white/light green and dark green parts divided
  • 1 tbsp minced fresh ginger
  • brown rice and/or quinoa, for serving (TRY: Path of Life (almost) Scratch Brown Rice & Quinoa)


1. Place steak in freezer for 30 minutes then thinly slice against the grain. In a small bowl, whisk hoisin and coconut aminos; transfer one-half to a large bowl. Add steak; toss to coat. In a cup, whisk arrowroot and water.

2. Heat a 9- to 10-inch cast iron skillet to medium-high and coat with one-half of oil. Add bok choy and one-half of salt and cook, stirring occasionally, until crisp-tender and golden in spots, 6 to 7 minutes. Add light parts of green onions, garlic and ginger; stir-fry until onions are tender and mixture is fragrant, about 1 minute. Transfer to a plate.

3. Heat remaining one-half of oil in skillet. Add beef; season with remaining one-half of salt and stir fry until nearly cooked through, 1 to 2 minutes. Add bok choy mixture and reserved hoisin and arrowroot mixtures; cook, tossing, until sauce thickens, about 2 minutes. Top with some of reserved green onions. Serve with brown rice and/or quinoa.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 392
  • Carbohydrate Content 21 g
  • Cholesterol Content 86 mg
  • Fat Content 23 g
  • Fiber Content 3 g
  • Protein Content 26 g
  • Saturated Fat Content 7 g
  • Sodium Content 598 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 2 g