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.
1 bunch baby bok choy (370g)
1⁄4 cup sweet chilli sauce
2 tblsps oyster sauce
2 x 250g packets Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice
700g beef rump steak, trimmed, cut into 1cm slices
2 tblsps vegetable oil
300g bag fresh carrot sticks
1 tblsp lemongrass paste
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.