A recipe from the Good Food collection.
1 bunch bok choy (pak choy)
Oil, for cooking
2 garlic cloves, crushed
250g rump steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon sweet sherry
2 tablespoons chopped basil
2 teaspoons sesame oil
1. Wash the bok choy and drain. Cut the leaves into wide strips and the stems into thin strips. Heat the wok until very hot, add 1 tablespoon of the oil and swirl to coat the side. Add the garlic and stir-fry for 30 seconds.
2. Add another tablespoon of the oil to the wok and add the meat in batches. Stir-fry for 3 minutes over high heat, until the meat has browned but not cooked through. Remove from the wok.
3. Add the bok choy to the wok and stir-fry for 30 seconds, or until just wilted. Return the meat and add the soy sauce and sherry. Stir-fry for 2-3 minutes, or until the meat is tender.
4. Add the basil and sesame oil and toss well. Serve immediately.