A Chinese-influenced stir-fry combining tender beef with crunchy greens.
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In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, and garlic to create the marinade.
Add the sliced beef to the marinade and let it sit for at least 15 minutes at room temperature.
Heat one tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
Add the baby bok choy to the pan and stir-fry for 2-3 minutes until the leaves are wilted but the stems remain crunchy.
Remove the bok choy from the pan and set aside on a plate.
Add the remaining tablespoon of oil to the pan and add the beef in a single layer, discarding excess marinade.
Sear the beef for 2 minutes without moving it, then stir-fry for another minute until fully browned.
Return the bok choy to the pan, add the green onions, and toss everything together for 30 seconds before serving.
