Thai Beef With Coconut Rice

4
Servings
12m
Prep Time
8m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (471.7 g)
  • Calories 957.3
  • Total Fat - 27.7 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 110.8 mg
  • Sodium - 748.3 mg
  • Total Carbohydrate - 130.4 g
  • Dietary Fiber - 5.1 g
  • Sugars - 18.1 g
  • Protein - 41.6 g
  • Calcium - 114.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 1 mg

Step 1

Trim base from bok choy and rinse under cold water and then drain well.

Step 2

Cut leaves from stems, keeping leaves and stems separated, cut stems crossways into 1cm slices.

Step 3

Cpmbine sauces with 1 tablespoon water in a small jug and mix well.

Step 4

Heat rice according to packet directions.

Step 5

Toss beef with oil in a bowl to coat.

Step 6

Heat a large non-stick wok over a high heat and add beef in two batches and stir-fry for about 2 minutes or until browned and remove and set to one side.

Step 7

Add carrots and paste tp wok over a medium heat and stir-fry for 3 minutes and then add sauce mixture and stems and stir-fry for a further minuteand then return beef to wok with leaves and stir-fry until wilted.

Step 8

Serve with coconut rice.

Step 9

TIPS If you prefer, replace rump steak with beef or pork stir-fry strips. To keep bok choy fresh, wrap in absorbent ketchen paper and place in a plastic bag and store in the vegetable crisper for up to 4 days and rinse before using.

Tips & Variations


No special items needed.

Tags : Dinner

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