1 Bok Choy or 250g Salad Leaves (torn into pieces)
500g Steak (Pieces/Cubes Whatever is cheap)
150g Mangetout or Similar
150g Baby Sweetcorn (most supermarkets do these in a pack with mangetout, BONUS)
6 Spring/Salad Onions (chopped into cm long pieces)
2 Red Peppers (cut into thin strips)
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
A Splash of Oil
Noodles or Rice to Serve
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Wok
A Steamer (optional)
1 Spatula
The Good Bit
- Steam your bok choy (or heat in a wok with a little water) until they start to wilt, remove and keep warm if you can.
- Add a splash of oil to your wok (clean and dry it if you have just done your leaves in it), fry the beef until it just begins to brown on all sides, then add the mangetout, sweetcorn, spring onions, pepper, oyster and fish sauces and the sugar.
- Stir fry (fry over a high heat but keep the food moving with your spatula) for 3 minutes or until the peppers just begins to go soft, serve this onto a bed of the bok choy or salad leaves with noodles or rice.
