Name: Stir-fried beef, bok choy and gai larn
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
Note

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Ingredients

Method

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