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

Recipe by Chef Kwanghi Chan.
  • Difficulty: Easy
  • Category:
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
  • 400 g fillet of beef
  • 1/4 tsp dark soy sauce
  • 1 tsp potato starch or cornflour
  • Sauce
  • 2 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 4 tbsp sugar
  • 1 tsp cornflour
  • 1/4 tsp white pepper powder
  • Stirfry
  • 3 tbsp Donegal Rapeseed Oil
  • 3 cloves of garlic (sliced)
  • 2 red peppers
  • 2 bok choi
  • 1 green chilli pepper
  • 1 bunch of scallions (sliced)
  1. Cut beef against the grain into slices (2 cm) thick.
  2. Add beef, soy, 2 teaspoons water, and cornstarch into a bowl. Mix well.
  3. Chop scallions into large pieces.
  4. Mix all the ingredients for the sauce in a small bowl. Set aside.
  5. Heat oil in a large nonstick skillet (or a wok) over medium high heat until hot.
  6. Add the chilli pepper. Cook until it turns dark brown.
  7. 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.
  8. Mix the sauce again to dissolve the cornstarch. Swirl starch mixture over the beef.
  9. Stir and cook until the sauce thickens, 30 seconds to 1 minute.
  10. Add leeks and turn off heat. Stir for another 30 seconds so that the leek mixes well with the sauce.
  11. Transfer everything to a plate. Serve warm with jasmine boiled rice.