This simple beef and bok choy casserole takes just 30 minutes to make

Emily Monaco

Contributing Writer

Eating healthy can feel like a chore. Not only do you have to buy fresh produce, but you have to prepare and cook it once you get home. On a busy weeknight, it can seem so easy – and therefore so tempting – to just order takeout. But rest assured: the recipe below couldn't be simpler or quicker to prepare – and it's good for you. With all of the flavors of an Asian stir-fry and a fraction of the fat and calories, this beef and bok choy stir-fry is a simple, delicious main to serve on any weeknight.

To make this dish, you'll rely on two key ingredients: thinly-sliced beef sirloin and baby bok choy. Both cook up super quickly in the pan and have tons of flavor. The bok choy, which is a member of the cabbage family, is also rich in essential nutrients and fiber, making this dish filling, nutritious, and delicious.

Cooktop Cove

Beef and bok choy casserole

10 minutes

20 minutes

30 minutes

1 tablespoon coconut oil

2 pounds beef sirloin, thinly sliced into strips

12 heads baby bok choy, halved lengthwise

2 tablespoons sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, grated

1 teaspoon Korean chili paste

2 tablespoons soy sauce

1 tablespoon honey

Heat the coconut oil in a wok or nonstick skillet over high heat. Add the beef and cook until browned on all sides, 2 to 3 minutes. Set aside.

Add the sesame oil, garlic, ginger, and chili paste, and cook until fragrant, about 1 minute. Add soy sauce and honey and mix.

Add the bok choy to the pan and cook until bright green and slightly softened, 3 to 4 minutes.

Return the beef to the pan. Stir well to combine and melt the honey into the sauce. Serve hot.

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