Stir-fried beef with pak choi & peppers
Calorie controlled cooking spray
Beef rump steak, lean, raw
500 g, fat trimmed, thinly sliced
1 medium, cut into wedges
4 clove(s), thinly sliced
1 inch slice(s), peeled and grated
Peppers, All Types
175 g, baby, deseeded and sliced
Sugar Snap Peas
150 g, or mangetout
250 g, baby, quartered and cut into 6cm slices
Thai Taste Oyster Sauce (Nam Man Hoy)
- Mist a wok with cooking spray and put over a high heat for 20 seconds. Add the beef and stir-fry, in two batches, for 2 minutes or until browned. Transfer to a plate.
- Mist the wok with more cooking spray, add the onion and stir-fry for 2 minutes or until lightly browned. Add the garlic and ginger, then stir-fry for 30 seconds before adding the peppers and mange tout. Stir-fry for 2 more minutes, add the pak choi and stir-fry for another 1-2 minutes or until just tender.
- Return the beef to the wok with the soy and oyster sauces, and cook, stirring, until heated through. Serve topped with the coriander.