October 15, 2018
Dinner, Beef, Steak,
Vegetables, Bok Choy, Carrot, Thai, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
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"From our weekday newspaper The West Australian."
Trim base from bok choy and rinse under cold water and then drain well.
Cut leaves from stems, keeping leaves and stems separated, cut stems crossways into 1cm slices.
Cpmbine sauces with 1 tablespoon water in a small jug and mix well.
Heat rice according to packet directions.
Toss beef with oil in a bowl to coat.
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.
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.
Serve with coconut rice.
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.
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