Stir-Fried Pak Choi with Garlic Beef and Oyster Sauce

Ingredients

• 700 g Pak Choi, quartered lengthways if small, cut into 6 if large
• 400 g beef sirloin or rump steak, sliced 5mm thick across the grainor use pork tenderloin, sliced the same way
• 3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing rice wineor use dry sherry
• 1 tsp cornflour
• 4 cloves garlic, finely sliced
• 2 cm fresh ginger, peeled and cut into fine matchsticks
• 1 tsp toasted sesame oil
• 3 tbsp neutral oil
• 1 tsp caster sugar

Contains: cereals gluten, molluscs, sesame, soya, sulphites.

Method

1. In a bowl, mix the beef slices with 1 tablespoon of the soy sauce, the Shaoxing rice wine and the cornflour. Set aside to marinate while you prepare everything else — at least 10 minutes.About 10 min
2. Mix the oyster sauce, remaining tablespoon of soy sauce, caster sugar and 2 tablespoons of water in a small bowl to make the stir-fry sauce. Set this next to the hob along with all other prepared ingredients — once cooking starts, things move fast.
3. Heat a wok over the highest flame you have until it is visibly smoking. Add 2 tablespoons of the neutral oil and swirl to coat. Add the beef in a single layer and leave completely untouched for 60 seconds to get a sear, then stir-fry vigorously for another 60 seconds until just cooked through. Remove the beef to a plate with any juices.About 3 min
4. Add the remaining tablespoon of oil to the wok. Add the garlic and ginger and stir-fry for 30 seconds until golden and fragrant.About 1 min
5. Add the pak choi to the wok and stir-fry for 2–3 minutes, tossing constantly, until the leaves are wilted and the stems are tender but still have a slight crunch.About 3 min
6. Return the beef and any resting juices to the wok. Pour over the sauce and toss everything together over the high heat for 30–60 seconds until the sauce coats everything and becomes glossy. Remove from the heat, drizzle with sesame oil, and serve immediately with steamed rice.About 1 min