Photo: Marina Oliphant
- 1 x 800g thick slice of rump steak
- 2 bundles bok choy, washed
- 2 cloves garlic, finely chopped
- 1 x 4cm piece fresh ginger, peeled and finely chopped
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
Mix all the ingredients for the marinade in a shallow dish and turn the steak in it. Leave for 1-3 hours.Grill the steak over hot coals or under a very hot griller for 4 minutes on each side.
Transfer to a warm plate.Stir-fry the bok choy leaves in a wok.
Slice the steak diagonally and serve on top of the bok choy, drizzling any juices from the meat over.
- Main Ingredients - Beef
- Course - Main-course