Beef and Bok Choy Stir-Fry

Beef and Bok Choy Stir-Fry

This delicious recipe for Beef and Bok Choy Stir-Fry pairs perfectly with the Talmage Cellars “T” Cabernet Sauvignon. I love making stir frys because they are so quick and fast and with the abundance of fresh summer veggies, its perfect for any lunch or dinner!


  • 1/2 Cup(s) Kitchen Basics® Unsalted Beef Stock
  • 2 Tablespoon(s) Cornstarch
  • 2 Tablespoon(s) Rice vinegar
  • 1 Tablespoon(s) Honey
  • 1 Tablespoon(s) Reduced sodium soy sauce
  • 1/2 Teaspoon(s) McCormick Gourmet™ Ginger, Ground
  • 1/4 Teaspoon(s) McCormick Gourmet™ Red Pepper, Crushed
  • 2 Tablespoon(s) Vegetable oil
  • 1 1/4 Pound(s) Boneless beef sirloin steak, cut in thin strips
  • 2 Cloves garlic, finely chopped
  • 2 Heads baby bok choy, coarsely chopped
  • 1 Can (8 ounces) sliced water chestnuts, drained
  • 1 Cup(s) Fresh bean sprouts
  • 1/2 Cup(s) Shredded carrot

Wine Pairings


1. Mix stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl until smooth. Set aside.

2. Heat oil in wok or large skillet on medium-high heat. Add beef in batches; stir fry 1 minute or until no longer pink. Remove from wok. Add garlic, bok choy, water chestnuts and carrot; stir fry 2 minutes or until tender-crisp. Return beef to wok.

3. Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Add bean sprouts; toss until well blended. Season to taste, as desired. Serve with cooked rice, if desired.

*Recipe and Photo Courtesy of McCormick & Company, Inc.

What is your favorite Asian dish? Did you ever think you could pair a nice Cab with stir fry? 


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