Ingredients
16 total- 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)
Method
6 stepsStep 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.