Chili Stir-fry with Sirloin Beef, Bok Choi and Boiled Rice

Yields: 2 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

Recipe by Chef Kwanghi Chan.

Ingredients

0/14 Ingredients
Adjust Servings
  • Sauce
  • Stirfry

Instructions

0/11 Instructions
  • Cut beef against the grain into slices (2 cm) thick.
  • Add beef, soy, 2 teaspoons water, and cornstarch into a bowl. Mix well.
  • Chop scallions into large pieces.
  • Mix all the ingredients for the sauce in a small bowl. Set aside.
  • Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot.
  • Add the chilli pepper. Cook until it turns dark brown.
  • Add garlic and spread beef over skillet. Let cook for 20 seconds without stirring. Cook and stir until both sides are slightly charred, 1 minute.
  • Mix the sauce again to dissolve the cornstarch. Swirl starch mixture over the beef.
  • Stir and cook until the sauce thickens, 30 seconds to 1 minute.
  • Add leeks and turn off heat. Stir for another 30 seconds so that the leek mixes well with the sauce.
  • Transfer everything to a plate. Serve warm with jasmine boiled rice.

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