Thai Beef With Coconut Rice

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.