TIME PREPARATION 20 MINUTES (PLUS REFRIGERATION TIME) COOKING TIME IS MINUTES
1 teaspoon sesame oil
1 teaspoon cracked black pepper
2 green onions, chopped finely
1 fresh red thai chilli, chopped finely
2 garlic cloves, crushed
3cm piece fresh ginger (15g), grated
1/3 cup (80ml) Chinese rice wine
1/3 cup (80ml) soy sauce
800g beef strips
1 tablespoon peanut oil
1 medium brown onion (150g), sliced thinly
1 medium red capsicum (200g), sliced thinly
100g fresh shiitake mushrooms, trimmed, sliced thinly
500g choy sum, halved horizontally
1/4 cup (60ml) water
1/4 cup (60ml) hoisin sauce
4 green onions, sliced thinly
1 Combine sesame oil, pepper, finely chopped green onion, chilli, garlic, ginger, half of the wine and half of the soy sauce in large bowl. Add beef and toss to coat in marinade. Cover, refrigerate 3 hours or overnight.
2 Heat half the peanut oil in wok; cook beef mixture, in batches, until beef is browned
3 Heat remaining peanut oil in same wok, stir-fry brown onion and capsicum until near tender. Add mushroom, choy sum stalks, water, hoisin, remaining wine and remaining soy sauce; stir-fry about 5 minutes or until vegetables are tender
4 Return beef to wok with choy sum leaves, stir-fry until choy sum leaves just wilt.
5 Divide stirfry among serving bowls; top with sliced green onion.
Serves 4
13.7g carbohydrate; 16.6g total fat (5.3g saturated fat); 1730KJ (413 cal); 46.8g Protein
