Red Chiili Beef with Bok Choy
RED CHILLI BEEF WITH BOK CHOY
2 tbs kecap manis (a type of soy sauce)
1tsp sesame oil
2 tbs caster sugar
2 red birds eye chillies, deseeded and finely chopped
600gms beef scotch fillet steak, thinly sliced across the grain, yum.
¼ cup peanut oil
4 long green shallots, trimmed and cut to 5cm pieces
2 garlic cloves finely chopped
1 long red chilli, thinly sliced
2 bunches baby bok choy, trimmed and leaves separated
1/3 cup beef or chicken stock
Steamed jasmine rice to serve
- First make your marinade, combine kecap manis, sesame oil, sugar and chillies in a small jug. Place steak in a ceramic shallow dish, drizzle with marinade and coat, refrigerate for at least 30mins or overnight for a stronger flavour.
- Heat wok over high heat. Add 1 tbs peanut oil, using a slotted spoon remove meat from marinade and keep your marinade, add half the beef and stir fry for 1-2mins until evenly browned. Transfer to a plate, repeat until all beef is done.
- Add remaining 1tbs oil to wok. Add shallots, garlic and your long red chilli and stir fry for 1 min. Add bok choy, stock, remaining 1 tbs kecap manis and reserve marinade (oh the smell). Toss to combine and cover and cook for 1 min. Return beef to wok, toss until hot.
- Serve immediately with steamed rice.