Ingredients
1 cup rice
2 tbsp Oyster Sauce
2 tbsp Thai Fish Sauce
1 lime
juiced
1 brown sugar
500g beef strips
olive or canola oil spray
1 onion
halved and sliced
2 garlic
minced
1 to 2 chilli
minced
1 red capsicum
deseeded and finely sliced
1 choy sum
shredded
100g bean sprouts
230g bamboo shoots
rinsed and drained
¼ cup fresh mint
roughly chopped
Equipment
- 1 non-stick wok or frypan
- 1 small jug
Instructions
- Cook rice according to instructions.
- Combine oyster and fish sauces, lime juice and sugar in a small jug, set aside.
- Heat sesame oil in a non-stick wok or frypan over medium-high heat and stir-fry beef in batches until browned.
- Remove and set aside.
- Spray wok/pan with oil, add onion, garlic, chilli and capsicum and stir-fry until onion is soft.
- Add choy sum, bean sprouts and bamboo shoots and mix to combine.
- Return beef to pan, add sauce mixture and stir until heated through.
- Remove from heat and scatter with mint.
- Serve with rice.
