Red chilli beef with bok choy

Prep 20 mins + marinating time | Cook 10 mins | Serves 4

2 tbs kecap manis
1 tsp sesame oil
2 tsp caster sugar
2 small red bird’s eye chillies, deseeded and
finely chopped
600g beef scotch fillet steak, thinly
sliced across the grain
¹⁄₄ cup peanut oil
4 green onions (shallots), trimmed and cut into 5cm pieces
2 garlic cloves, finely chopped
1 long red chilli, deseeded and thinly sliced
2 bunches baby bok choy, trimmed and leaves separated
¹⁄₃ cup beef or chicken stock
Steamed jasmine rice, to serve

Step 1 To make the marinade, combine 1 tbs kecap manis, sesame oil, sugar and chillies in a small jug. Place beef in a ceramic shallow dish. Drizzle with marinade and toss to coat. Refrigerate for 30 minutes (or longer if time permits).

Step 2 Heat a wok over high heat. Add 1 tbs peanut oil. Using a slotted spoon to drain beef (reserve the marinade), add half the beef and stir-fry for 1-2 minutes until evenly browned. Transfer beef to a plate. Repeat using 1 tbs oil and remaining beef.

Step 3 Add remaining 1 tbs oil to wok. Add green onions, garlic and long red chilli and stir-fry for 1 minute. Add bok choy, stock, remaining 1 tbs kecap manis and reserved marinade. Toss to combine, cover and cook for 1 minute. Return beef to wok. Toss until hot. Serve with steamed jasmine rice.

Good for you ... Bok choy

Bok choy is a good source of vitamin C. This vitamin helps the normal functioning of the body’s immune system.

Bok choy provides us with some calcium (important for strong bones) and also iron (used to make red blood cells)

The darker leaves of bok choy provide beta carotene, which the body converts to vitamin A. This vitamin helps the body’s immune system defend itself against infection and is also important for normal vision.

Bok choy is also a source of the folate, a B vitamin needed for normal formation of blood cells as well as growth and development in children.