A quick stint in a hot wok is all pak choy needs to make it vibrant green and ready to eat. It’s full of nutrients and low in kilojoules, too.
This colourful, vegie-packed meal is quick to cook and great for the family.
Ingredients
- 3 garlic cloves, crushed
- 2 teaspoons sesame oil
- 60ml (1/4 cup) dry sherry
- 500g beef rump steak, fat trimmed, thinly sliced across the grain
- 1 teaspoon cornflour
- 1 tablespoon cold water
- 1 tablespoon soy sauce or tamari (wheat-free soy sauce)
- 1 white onion, cut into thin wedges
- 1 red capsicum, seeded, thinly sliced
- 2 bunches pak choy, leaves separated
- 2 cups steamed rice
- 2 teaspoons sesame seeds, toasted
Method
- Step 1Place garlic, sesame oil and 1 tablespoon sherry in a shallow glass or ceramic dish. Add steak. Stir to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
- Step 2Stir cornflour and water in a small bowl until cornflour dissolves. Stir in soy sauce and remaining sherry.
- Step 3Spray a large wok with oil. Heat over high heat. Stir-fry one-third of the steak for 2 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches, with the remaining steak, reheating the wok between batches.
- Step 4Spray the wok with oil and heat over high heat. Stir-fry onion for 2 minutes. Add the capsicum and stir-fry for 1 minute. Add pak choy and stir-fry for 1 minute or until just wilted. Add the beef and soy sauce mixture. Stir-fry for 1-2 minutes or until heated through.
- Step 5Divide rice among dishes. Top with the beef mixture and sesame seeds.
Nutrition
1570 kj
Energy
7.5g
Fat Total
2g
Saturated Fat
5g
Fibre
37g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
Why Pak Choy? Excellent source of vitamin C Provides dietary fibre, folate, and some calcium and iron
Related Video
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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