INGREDIENTS

• 17.5 oz beef (sirloin, rump, or tenderloin)
• 7 oz mushrooms
• 1 large carrot
• 1 yellow bell pepper
• 2 bok choy
• 4 tbsp oyster sauce
• 4 tbsp soy sauce 
• 1 garlic clove
• 1 thumb size piece of ginger
• 1 chili pepper
• 4 spring leeks

Equipment Needed

• Wok

INSTRUCTIONS

1. Slice the beef and vegetables into thin strips. Finely chop the garlic. Remove the chili
2. pepper’s seeds and core, then chop the skin into small pieces. Cut the spring leeks intorings for garnish.
3. Marinate the beef with the chopped ginger, garlic, chili, oyster sauce, and soy sauce in a bowl for 20 minutes.
4. Heat the oil in the wok over high heat, add the beef, and sauté until browned on all sides. Transfer the meat to a bowl and set aside.
5. Add fresh oil to the wok. Stir fry the carrots first, then add the remaining ingredients after about a minute and give them a good toss.
6. Return the seared beef to the wok and stir well for about 30 seconds so that the flavors combine well. Season with the spring onions and add a little soy sauce if necessary

Tip

This stir - fry tastes best with steamed jasmine rice or fried noodles.