- 500g beef rump steak, thinly sliced
- 1 quantity Chilli, soy and sesame marinade (see note)
- 1 bunch baby choy sum
- 1 bunch baby pak choy
- 2 tablespoons peanut oil
- 1 large brown onion, cut into wedges
- 1 bunch asparagus, trimmed, chopped
- Cooked thin egg noodles, to serve
- Step 1Place steak in a glass or ceramic bowl. Add marinade. Toss to coat. Cover. Refrigerate for 30 minutes. Drain steak, reserving marinade.
- Step 2Cut choy sum and pak choy stalks into 3cm lengths. Reserve leaves. Heat half the oil in a wok or large frying pan over medium-high heat. Stir-fry steak, in batches, until browned. Transfer to a bowl.
- Step 3Heat remaining oil in wok. Add onion. Stir-fry for 1 minute or until softened. Add choy sum and pak choy stalks. Stir-fry for 2 minutes or until just tender. Return steak and juices to wok. Add asparagus, reserved leaves and reserved marinade. Stir-fry for 2 minutes or until marinade boils and leaves are just wilted. Serve with noodles.
- High protein
- Low carb
- Low kilojoule
Chilli, soy and sesame marinade: Combine 1 teaspoon dried chilli flakes, 1/4 cup soy sauce, 1 teaspoon sesame oil and 2 crushed garlic cloves in a jug. Use with chicken, lamb, beef or pork.
Super saver: Use beef mince instead of rump steak and save around $3.40 in total.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas