Beef Bok Choy Stirfry with Asparagus and Mushroom

Serves 4


  • 2 tbsp. grapeseed oil
  • 20 oz. beef, cut into 1″ cubes
  • 2 leeks, white and light green parts only, sliced
  • 2 tbsp. fresh garlic, minced
  • 1 tbsp. fresh ginger, grated
  • 10-12 spears of asparagus
  • 1.5 cups crimini mushrooms, sliced
  • 2 heads baby bok choy
  • 2 tbsp. tamari
  • Sea salt and fresh cracked pepper

Heat 1 tbsp of grapeseed oil in a skillet or wok over medium-high heat.  Add beef and cook approximately 3-5 minutes until around “medium”.  Remove beef from pan and set aside.  Lower temperature to medium, adding an additional 1 tbsp of oil.  Place onions, garlic, and ginger into skillet and cook for 1 minute before adding the asparagus, mushrooms and bok choy.  Cook together for approximately 4minutes or until vegetable have just softened.  Place the beef in with the vegetables and add the tamari. Toss all ingredients together with ¼ cup of water.  Return to high heat, cooking until water has slightly reduced and sauce is a bit thicker.   Salt and pepper to taste.

Recipe adapted from:


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