Stir-fried beef with garlic, bok choy and peppers
1 tbs, or canola variety
Lean beef rump steak
400 g, (buy 500g) fat trimmed, thinly sliced
1 medium, cut into thin wedges
4 clove(s), thinly sliced
2 tsp, finely grated
175 g, baby variety, thickly sliced
150 g, halved diagonally
2 baby, quartered, cut into 6cm lengths
Reduced salt soy sauce
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry beef, in 2 batches, for 2 minutes or until browned. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 2 minutes or until light golden. Add garlic and ginger and stir-fry for 30 seconds or until fragrant. Add capsicum and peas and stir-fry for 2 minutes or until almost tender. Add bok choy and stir-fry for 1–2 minutes or until just tender.
- Return beef to wok with soy and oyster sauces and stir-fry until heated through. Serve topped with coriander.