Beef, Wild Garlic and Choi Sum Stir-fry
Ingredients
1 beef rump steak (approx. 240g), sliced into thin strips
5 tbsp reduced-salt soy sauce (or tamari, if gluten free required)
1 tsp dark brown soft sugar
2 tbsp vegetable oil
1 romano pepper, deseeded and cut into small pieces
½ red onion, thinly sliced
200g choi sum, stalks cut into 3 cm pieces, leaves roughly chopped (or use pak choi)
15g sushi ginger, finely chopped
½ red chilli, deseeded and finely sliced
1 garlic clove, finely sliced
50g wild garlic, trimmed
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds, toasted
½ (25g) bunch coriander, leaves picked
1 lime, cut into wedges, for squeezing
2 spelt noodle nests, to serve (optional) (gluten free if required)
2 servings - with noodles
Calories~750 kcal
Protein~45 g
Carbs~65 g
Fat~35 g
Fiber~7 g
Sugar~9 g
Total recipe
Calories~1,500 kcal
Protein~90 g
Carbs~130 g
Fat~70 g
Fiber~14 g
Sugar~18 g
Method
Step 1
Marinate the beef in the soy sauce and sugar for 1 hr. Strain, reserving the liquid.
Step 2
Heat a wok over a high heat. Add 1 tbsp oil and stir-fry the beef for 1½ mins. Drain the beef and set aside, reserving the juices.
Step 3
Wipe the wok clean and heat the remaining oil. Add the pepper, stir-fry for 10 secs, then tip in the onion for 30 secs. Add the choi sum stalks; fry for 30 secs.
Step 4
Add the ginger, chilli and sliced garlic and stir-fry for 10 secs. Add the beef; stir- fry for 20 secs. Toss in the choi sum leaves and wild garlic with the reserved liquid and beef cooking juices, until just wilted.
Step 5
Scatter over the sesame seeds and coriander leaves; finish with a squeeze of lime. Serve immediately with extra lime wedges and noodles, if liked.
Step 6
Recipe Tip: Allow 1 hr for marinating.
