Beef with bok choy

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

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.