Ingredients
- 500 g lean beef fillet, trimmed
- 4 cm piece fresh ginger, peeled, grated
- 2 large garlic cloves, crushed
- 1 green chilli, seeds removed, finely chopped
- Olive oil spray
- 1 tablespoon sesame seeds
- 1 bunch baby bok choy, leaves separated, stems thinly sliced
- 2 carrots, peeled, cut into short thin sticks
- 1 red capsicum, cut into thin strips
- 150 g green beans, trimmed, cut into 4 cm lengths
- 1 tablespoon reduced salt soy sauce
- 1 tablespoon sweet chilli sauce
- 1 cup bean sprouts, trimmed
- Steamed rice, to serve
Method
Step 1
Cut the beef thinly across the grain and place into a bowl. Add the ginger, garlic and chilli. Spray lightly with oil to coat the beef then stir to combine.
Step 2
Heat wok over high heat until hot. Add sesame seeds and stir-fry for 1 minute until golden, remove to a plate. Spray the hot wok lightly with oil then add one-third of the beef and stir-fry for 1-2 minutes until sealed, remove beef to a plate. Repeat in two batches using remaining beef.
Step 3
Spray wok lightly with oil and add the bok choy stems, carrot, capsicum and beans and stir-fry for 1 minute. Return all the beef and any juices on the plate. Combine the soy and sweet chilli and pour over the beef, stir-fry for 1 minute. Add the bok choy leaves, beans sprouts and sesame seeds, stir to combine. Remove from the heat and serve with rice.
