Stir-fried beef, bok choy and gai larn

A quick and easy Asian-style beef stir fry for busy midweek dinners.

  • 35 mins cooking
  • Serves 4
  • Print


Stir-fried beef, bok choy and gai larn
  • 1 1/2 cup (300g) jasmine rice
  • 2 tablespoon peanut oil
  • 500 gram beef strips
  • 2 clove garlic, crushed
  • 2 teaspoon grated fresh ginger
  • 1 tablespoon finely chopped fresh lemon grass
  • 2 fresh red thai chillies, seeded, sliced thinly
  • 1 kilogram baby bok choy, chopped coarsely
  • 500 gram gai larn, chopped coarsely
  • 4 green onions, sliced thinly
  • 2 tablespoon kecap manis
  • 1 tablespoon fish sauce
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup coarsely chopped fresh coriander


Stir-fried beef, bok choy and gai larn
  • 1
    Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
  • 2
    Meanwhile, heat half of the oil in wok or large frying pan; stir-fry beef, in batches, until browned all over.
  • 3
    Heat remaining oil in same wok; stir-fry garlic, ginger, lemon grass and chilli until fragrant. Add vegetables; stir-fry until vegetables just wilt. Return beef to wok with remaining ingredients; stir-fry until heated through. Serve with rice.


Beef strips can be prepared from blade, fillet, rib-eye, round, rump, sirloin or topside steak.

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