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
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Ingredients
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
Method
Stir-fried beef, bok choy and gai larn
- 1Cook rice in large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
- 2Meanwhile, heat half of the oil in wok or large frying pan; stir-fry beef, in batches, until browned all over.
- 3Heat 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.
Notes
Beef strips can be prepared from blade, fillet, rib-eye, round, rump, sirloin or topside steak.
