Beef and Bok Choy

Ingredients
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

1. 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.
2. 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.
3. 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.
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4