15-minute Beef steak & Pak Choi stir-fry

Ingredients

• 1 x Beef steak (sliced into thin strips)
• 2 heads of Pak Choi (washed, bases trimmed, larger leaves halved lengthways)
• 3 cloves Garlic (finely sliced)
• 1 tbsp Fresh ginger (grated)
• 1 Red chilli (finely sliced, optional)
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1 tsp Honey or brown sugar
• 1.5 tbsp Vegetable or peanut oil (high smoke-point oil).

Method

1. In a small bowl, toss your thinly sliced steak with 1 tablespoon of the soy sauce and a pinch of black pepper. Let it sit for 5 minutes while you prep the rest.
2. In a separate small bowl or mug, whisk together the remaining soy sauce, oyster sauce, sesame oil, and honey.
3. Heat your wok or a large frying pan over high heat until it’s smoking hot. Add 1 tablespoon of the vegetable oil, followed by the beef strips. Sear them for 1 minute to get a good crust, then toss for 1 more minute until just browned. Remove the beef from the pan and set aside on a plate (it will finish cooking later).
4. Turn the heat down to medium-high. Add the remaining half-tablespoon of oil to the pan. Toss in the garlic, ginger, and chilli, stirring constantly for 30 seconds so they smell amazing but don't burn.
5. Toss the pak choi into the pan. Stir-fry for 1–2 minutes until the vibrant green leaves start to wilt but the white stems remain crisp and crunchy.
6. Return the beef and any resting juices to the pan. Pour over your stir-fry sauce. Toss everything together vigorously over high heat for 45 seconds to a minute until the sauce bubbles, thickens slightly, and glazes the beef and pak choi.
7. Divide immediately into bowls and tuck in!

Serving Suggestion: Serve this instantly over a bed of steaming jasmine rice or toss some straight-to-wok ribbon noodles directly into the pan for the final 30 seconds of cooking.