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Spicy Coconut Beef & Bok Choy Stir Fry |

Spicy Coconut Beef & Bok Choy Stir Fry

  • Yield: 4-6 servings 1x



For the Beef:

  • lbs stir-fry beef, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon cashew butter (peanut or almond butter also works)
  • 2 tablespoons brown sugar
  • 2 tablespoons chile paste (or thinly sliced fresh chile – just be careful because they’re super potent!)
  • ¼ cup canned coconut milk (shaken well)

For the Stir Fry:

  • 2 tablespoons coconut oil, divided
  • The marinated beef
  • 1 red onion, cut into strips
  • 1 red bell pepper, cut into strips
  • 2 baby bok choy, sliced
  • ½ head of purple cabage, sliced

For Serving:

  • Cooked coconut jasmine rice (I use follow this recipe exactly)
  • Fresh cilantro or parsley, chopped
  • Scallions, chopped
  • Lime wedges
  • Drizzle of toasted sesame oil, optional
  • Toasted coconut, as optional garnish


For the Beef:

  1. Place the beef in a large resealable plastic bag. Season with salt and pepper.
  2. In a bowl, whisk together the soy sauce, ginger, garlic, nut butter, sugar, chile paste, and coconut milk. Pour over the beef and stir around to ensure that all the beef is evenly coated.
  3. Place the bag in the fridge and marinate for a minimum of 3 hours (I’ve done it overnight – it’s even better when it can sit for several hours).

For the Stir Fry:

  1. Prepare the coconut rice for serving. Keep warm until you are ready to serve.
  2. Remove the beef from the fridge and allow to sit at room temperature for a few minutes and then heat up a large skillet or wok over medium-high heat. Add 1 tablespoon of the coconut oil to the pan and once it’s melted/hot, add the beef to the pan. Pour a little of the marinade over the beef and allow to cook on the first side for 2 minutes. Discard the remaining marinade.
  3. Flip the beef over and sear for another minute or two. Remove the beef from the pan and set aside.
  4. Add the remaining tablespoon of coconut oil to the pan and then add the onion, pepper, bok choy, and cabbage. Toss to coat in the oil and drippings. Cook, tossing frequently, for 5-7 minutes. You want the veggies to be tender-crisp.
  5. Remove the pan from the heat and return the beef to the pan. Toss to combine everything. Keep warm until you are ready to serve.

To Serve:

  1. Place a scoop of coconut rice in each serving bowl and top with the beef/veggie mixture. Garnish with fresh herbs, scallions, a drizzle of sesame oil, and the toasted coconut flakes. Sprtiz with fresh lime and serve immediately.