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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

1. 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.
2. 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.
3. 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.
4. Serve immediately with steamed rice.