The Beef With Bok Choy Recipes

Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients:

1 bunch bok choy (see Variation)
oil, for cooking
2 cloves garlic, crushed
250g (8 oz.) rump steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon sweet sherry
2 tablespoons chopped basil
2 teaspoons sesame oil

Directions:

1. When you want to try this recipe, you will want first to start by washing the bok choy and drain it. Cut the leaves into wide strips and the stems into thin strips. Heat the wok until very hot, add 1 tablespoon of the oil and swirl to coat the side. Add the garlic and stir-fry for 30 seconds.

2. Add another tablespoon of oil to the wok and add the meat in batches. Stir-fry for 3 minutes over high heat until the meat has browned but not cooked through. Remove from the wok.

3. Add the bok choy to the wok and stir-fry for 30 seconds or until just willed. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes or until
the meat is tender.

4 Add the basil and sesame oil and toss well. Serve immediately.

Nutritional Value:

Protein 60 g:
Fat 40 g:
Carbohydrate 0.5 g:
Dietary Fibre 1 g;
Cholesterol 42mg;
Energy 790kJ (190cal)

Variations for this recipe:

The Asian vegetable, choy sum, has a similar flavour to bok choy and could also be used for this recipe. It has a longer leaf and shorter stem. Baby bok choy could also be used for this recipe.