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Beef and Baby Bok Choy Stir Fry With Black Rice

A simple beef and vegetable stir fry sits atop forbidden black rice in a healthy, flavorful, and quick one dish meal perfect for a busy weeknight!
Course Main Dish
Cuisine Asian
Cook Time 32 minutes
Total Time 32 minutes
Servings 2 to 3
Author Tamara


Pressure Cooker Black Rice

  • 1 cup black rice
  • 1 3/8 cups water
  • 2 teaspoons oil
  • 1/2 teaspoon salt

Beef Marinade

  • 1 teaspoon sesame oil
  • liquid from shiitake plus broth to equal 1/2 cup
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon mirin

Stir Fry

  • 12 ounces sirloin steak sliced thin see notes
  • 1.5 ounces dried shiitake
  • 1 tablespoon canola or coconut oil
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger
  • 1 teaspoon garlic
  • 2 teaspoons cornstarch
  • 1 small red pepper sliced in thin strips
  • 1 Fresno chile see notes
  • 2 baby bok choy rinsed and drained, sliced thin
  • 1 scallion finely chopped
  • toasted sesame seeds.


Pressure Cooker Black Rice

  1. Combine the rice, water, oil and salt in the pressure cooker pot. Lock the lid in place and select High Pressure and 22 minutes cook time.
  2. While rice cooks, start the stir fry. The stir fry only needs about 20 minutes to prepare, so hold off a bit if you need to. The rice needs a total of about 32 minutes.
  3. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes release any remaining pressure with a quick pressure release.
  4. When valve drops, carefully remove lid tilting it away from you. Fluff rice with a fork.

Beef and Baby Bok Choy Stir Fry

  1. Whisk the ingredients for the beef marinade together in a medium-sized bowl. Add the thin sliced beef, and stir to combine. Set aside.
  2. Cover the dried shiitake with boiling water in a small prep bowl or ramekin. Set another ramekin on top to keep them submerged. After 20 minutes, strain liquid through a fine mesh sieve and set aside, pressing additional liquid out of mushrooms with your fingers. Pat the mushrooms dry with paper towels.
  3. Heat oils in wok or large saute pan until very hot.
  4. Using a spider or slotted spoon, remove beef from the marinade. Reserve the marinade. Add beef to the hot wok. It will spatter! Make sure your vent is going...
  5. Add the ginger and garlic. Stir fry until almost all the pink is gone. Remove from the wok, and set aside.
  6. Add additional oil if needed. Add the red pepper, fresno chile, and baby bok choy. Stir fry 2 to 3 minutes. Return the beef to the pan.
  7. Add 1/2 cup mushroom liquid (add beef or chicken broth to 1/2 cup) and the cornstarch to the reserved marinade. Whisk to combine.
  8. Add to the wok, and stir to incorporate into the stir fry. When the mixture is bubbly, the stir fry is ready.
  9. The rice should be finished at about the same time as the stir fry.

To Serve

  1. Plate a scoop of rice, top with beef and baby bok choy stir fry, chopped scallions and toasted sesame seeds.
  2. Enjoy!

Recipe Notes

If you're not using a pressure cooker for the rice, refer to package instructions. Of course you may substitute your favorite rice as well...

I'm all about portion control. We typically do 4 to 6 ounces of lean protein. I have specified 12 ounces for this recipe, and it serves 2 generous or 3 smaller portions.

You can substitute pork, turkey, chicken, even tofu for the beef.

This combination of veggies works well time-wise. Both the peppers and the bok choy require only 2-3 minutes in the wok. If you use harder vegetables, that step will require additional cook time.

I love to use Fresno chile to get the heat in a stir fry, but I can't always find them. You can add a teaspoon +/- sriracha or chile paste to the marinade instead.