Stir-fried beef with wombok and chilli
Wombok is a versatile vegetable suitable in raw or cooked dishes. It's often used in stir-fries. If you have any leftover from this dish, make a salad by slicing it up with some celery and tossing it together with cucumber and carrot ribbons (use a vegetable peeler). Add a dressing of two-parts soy sauce and one part lemon juice and a good pinch of sugar.
Ingredients
2 tbsp vegetable oil
700g rump steak, thinly sliced
1 large carrot, peeled and thinly sliced
1 small red capsicum, sliced
3-cm piece ginger, finely chopped
2 cloves garlic, finely chopped
2-3 small red chillies, finely sliced (or to taste)
3 cups coarsely shredded wombok
2 tbsp hoisin sauce
1 tbsp soy sauce
Rice, for serving
Method
Heat half the oil in a wok or a large pan over medium heat and stir-fry steak in batches until browned. Remove and set aside.
Heat remaining oil and add carrot and capsicum and stir-fry for two to three minutes, then add ginger, garlic and chillies and stir-fry until vegetables are tender. Add wombok, hoisin sauce, soy sauce and one to two tablespoons water and cook for one minute. Add beef and stir until heated through.
Serve topped with green onions and boiled rice on the side.
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