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Beef, corn and bok choy stir-fry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your veggie game with this vibrant beef stir-fry for a delicious and nutritious meal.
Ingredients:
  • 450g beef round, topside or blade steak
  • 73.50 gm soy sauce
  • 7.50 gm cornflour
  • 3/4 tsp sesame oil
  • 1 bunch baby bok choy
  • 36.40 gm peanut oil
  • 1 brown onion, halved, cut into thin wedges
  • 1 x 115g tray baby corn, halved lengthways
  • 2 carrots, peeled, cut into short thin sticks
  • 40.00 gm water
  • 150g sugar snap peas, topped, tailed
  • 1 x 225g pkt dried wheat noodles
Instructions:
  • Slice the beef thinly against the grain and place in a bowl. Mix in 1 1/2 tablespoons of soy sauce, cornflour, and sesame oil. Stir well and let it marinate for 5 minutes. Trim and separate the bok choy leaves from the stems.
  • Heat a large wok over high heat for about 1 minute. Add 2 teaspoons peanut oil, swirl to coat the wok, and heat for 30-60 seconds until very hot. Stir-fry half of the beef strips for 1-2 minutes until sealed and just cooked. Transfer to a plate and set aside. Repeat process with remaining oil and beef strips.
  • In the wok sizzling with oil, toss in the onion and stir until it slightly softens. Introduce the corn, carrots, and water, stir until veggies are tender. Finally, add sugar snap peas and bok choy stems, stir for a minute.
  • Cook the noodles in a large saucepan of salted boiling water until tender as per packet instructions. Drain.
  • Add the beef back to the wok along with the bok choy leaves and remaining soy sauce. Stir-fry for 1 minute until the bok choy leaves are just wilted. Serve with the noodles right away.

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