Chili Stir-fry with Sirloin Beef, Bok Choi and Boiled Rice
Recipe by Chef Kwanghi Chan.
Servings:
2
yield(s)
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Ingredients
-
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)
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.