Stir-fried beef with garlic, bok choy and peppers
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
20 minutes is all you need to create this Asian-inspired stir-fry. The garlic and ginger gives the vegies and beef a great flavour that will make you love every mouthful.
Ingredients
Sunflower oil
1 tbs, or canola variety
Beef rump steak, raw
400 g, (buy 500g) fat trimmed, thinly sliced
White onion
1 medium, cut into thin wedges
Garlic
4 clove(s), thinly sliced
Fresh ginger
2 tsp, finely grated
Red capsicum
175 g, baby variety, thickly sliced
Snow peas
150 g, halved diagonally
Bok choy
2 baby, quartered, cut into 6cm lengths
Reduced salt soy sauce
1 tbs
Oyster sauce
1½ tbs
Fresh coriander
¼ cup(s)
Instructions
1
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.
2
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.
3
Return beef to wok with soy and oyster sauces and stir-fry until heated through. Serve topped with coriander.
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