Beef and Bok Choy

This recipe serves 4.

Ingredients:

• 1 bunch of bok choy (Chinese cabbage)
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 250g rump steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sweet sherry
• 2 tablespoons chopped fresh basil
• 2 teaspoons sesame oil

Method:

1. Wash bok choy; drain.  Cut leaves into wide strips.  Cut stems into thin strips.  Heat 1 tablespoon oil in a frying pan or wok; add garlic and stir-fry for 30 seconds.
2. Heat remaining oil; add meat in small batches and stir-fry 3 minutes over high heat until meat has browned but not cooked through.  Remove meat from pan.
3. Stir-fry bok choy for 30 seconds or until just wilted.  Add meat, soy sauce and sherry.  Stir-fry for 2 – 3 minutes or until meat is tender.
4. Add basil and sesame oil; toss well.  Serve immediately.  Garnish with red capsicum strips, if desired.

Note: You can also use choi sum or baby bok choy as substitute for the vegetables.