Options:

Include nutrition information?

Thai Beef With Coconut Rice

Created by ImPat on October 15, 2018

370 grams baby bok choy (1 bunch)
1/2 cup sweet chilli sauce
2 tablespoon oyster sauce
500 grams cooked basmati rice (2 x 250 gram packets Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice specified)

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.