Red Chilli Beef with Bok Choy


2 tbs kecap manis
1 tsp sesame oil
2 tsp caster sugar
2 red bird’s eye chillies, deseeded and
finely chopped
600g beef scotch fillet steak, thinly
sliced across the grain
1⁄4 cup peanut oil
4 green onions (shallots), trimmed and cut into 5cm pieces 2 garlic cloves, finely chopped
1 long red chilli, deseeded and thinly sliced
2 bunches baby bok choy, trimmed and leaves separated 1⁄3 cup beef or chicken stock
Steamed jasmine rice, to serve


Preparation: about 20 minutes + marinating time
Cooking: about 10 minutes
Serves: 4

1. To make the marinade, combine 1 tbs kecap manis, sesame oil, sugar and bird’s eye chillies in a small jug. Place beef in a ceramic shallow dish. Drizzle with marinade and toss to coat. Refrigerate for 30 minutes (or longer if time permits).
2. Heat a wok over high heat. Add 1 tbs peanut oil. Using a slotted spoon to drain beef (reserve the marinade), add half the beef and stir-fry for 1-2 minutes until evenly browned. Transfer beef to a plate. Repeat using 1 tbs oil and remaining beef.
3. Add remaining 1 tbs oil to wok. Add green onions, garlic and long red chilli and stir-fry for 1 minute. Add bok choy, stock, remaining 1 tbs kecap manis and reserved marinade. Toss to combine, cover and cook for 1 minute. Return beef to wok. Toss until hot.
Serve with steamed jasmine rice.

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