Stir-fried beef with pak choi & peppers

By admin March 2, 2025

Ingredients

Calorie controlled cooking spray

4 sprays

Beef rump steak, lean, raw

500 g, fat trimmed, thinly sliced

Onion

1 medium, cut into wedges

Garlic

4 cloves, thinly sliced

Root Ginger

1 inch slices, peeled and grated

Peppers, all types

175 g, baby, deseeded and sliced

Sugar Snap Peas

150 g, or mangetout

Pak Choi

250 g, baby, quartered and cut into 6cm slices

Soy Sauce

1 tablespoons

Oyster sauce

23 ml

Coriander, fresh

2 tablespoons

Mist a wok with cooking spray and put over a high heat for 20 seconds. Add the beef and stir-fry, in two batches, for 2 minutes or until browned. Transfer to a plate.
Mist the wok with more cooking spray, add the onion and stir-fry for 2 minutes or until lightly browned. Add the garlic and ginger, then stir-fry for 30 seconds before adding the peppers and mange tout. Stir-fry for 2 more minutes, add the pak choi and stir-fry for another 1-2 minutes or until just tender.
Return the beef to the wok with the soy and oyster sauces, and cook, stirring, until heated through. Serve topped with the coriander.