- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Wok-tossed greens taste great with chunks of marinated beef caramelised on the grill.
Ingredients
- 80ml (1/3 cup) Chinese rice wine or dry sherry
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon honey
- 500g beef rump steak, excess fat trimmed, cut into 2cm pieces
- Olive oil spray
- 1 teaspoon finely grated fresh ginger
- 1 bunch choy sum, trimmed, leaves separated, washed, stems cut from leaves
- 2 bunches baby pak choy, trimmed, leaves separated, washed
- Steamed white rice, to serve
Method
- Step 1Combine the rice wine or sherry, soy sauce and honey in a jug. Place beef in a shallow glass or ceramic dish. Add three-quarters of the rice wine mixture and stir to coat. Cover and place in the fridge for 2-3 hours to marinate.
- Step 2Drain the beef. Discard marinade. Thread the beef onto skewers. Preheat a barbecue grill or chargrill on high. Spray the beef with olive oil spray. Cook for 2-3 minutes each side for medium or until cooked to your liking.
- Step 3Meanwhile, heat a wok or large frying pan over high heat. Spray with olive oil spray to grease. Add the ginger and stir-fry for 30 seconds or until aromatic. Add the choy sum stems and stir-fry for 1 minute. Add the choy sum leaves, pak choy and remaining rice wine mixture and stir-fry for 1-2 minutes or until the leaves just wilt.
- Step 4Divide the rice and greens among serving plates. Top with beef and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1010 kj
Energy
6g
Fat Total
2g
Saturated Fat
5g
Fibre
32g
Protein
78mg
Cholesterol
538.08mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Allow 3 hours mainating time. You will need to soak 8 bamboo skewers in cold water for 20 minutes for this recipe.
- Author: Chissy Freer
- Image credit: Rob Palmer & Mark O'Meara
- Publication: Australian Good Taste
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