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Photo of Stir-fried beef with garlic, bok choy and peppers by WW

Stir-fried beef with garlic, bok choy and peppers

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Jasmine rice. TIPS: You can use thickly sliced red or yellow capsicum instead of baby capsicum. Timesaver: Buy pre-cut beef stir-fry strips instead of slicing your own. Use 1 teaspoon minced ginger from a jar or tube instead of fresh ginger.

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