If you prefer, replace rump steak with beef or pork stir-fry strips. To keep bok choy fresh, wrap in absorbent kitchen paper and place in a plastic bag. Store in the vegetable crisper for up to four days. Rinse before using.
Ingredients
Method
Trim base from bok choy. Rinse under cold water. Drain. Cut leaves from stems. Keeping leaves and stems separated, cut crossways into 1cm slices.
2 Combine sauces with 1 tblsp water in a small jug. Mix well.
3 Heat rice according to packet directions.
4 Toss beef with oil in a bowl to coat.
5 Heat a large, non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until browned. Remove. 6 Add carrots and paste to wok over a medium heat. Stir-fry for 3 minute. Add sauce mixture and stems. Stir-fry for a further 1 minute. Return beef to wok with leaves. Stir-fry until wilted.
7 Serve with coconut rice.