Thai Beef With Coconut Rice
Recipe: #30665
October 15, 2018
Categories: Steak, Bok Choy, Carrot, Thai, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Beef Dinner, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.