Prep Time: 15 mins plus 15 mins marinade time Cook: 10 - 15 mins Serves: 2 - 4
500g sirloin steak, cut into strips
1 tbsp dry sherry or rice wine
2 tsp sesame oil
1 tbsp dark soy sauce, if you don't have dark soy, your normal soy sauce will work here too
1 large garlic clove, finely chopped
thumb size piece of ginger, peeled and finely sliced
1 tsp cornflour
1/2 onion, peeled and sliced
300g pak choi/1 large head
2 tbsp vegetable oil
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
Place the steak strips in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil, garlic, ginger and the cornflour. Mix together to combine, then place in the fridge to marinade for 15 minutes.
Place rice in a pot with the required water and place over a medium heat, with the lid on, for 10-12 minutes until cooked.
Meanwhile trim the base of the pak choi and wash the stalks thoroughly. Cut off the leaves and set them to the side, then slice the stalks into 2cm strips and set aside separately to the leaves. Peel and roughly slice the onion.
Heat a wok over a high heat and add some vegetable oil. When the wok is very hot and slightly smoking, add the beef mixture and stir fry for 2 minutes. Remove beef from the wok.
Add a little more vegetable oil to the wok; rotate to coat sides. Add the onion and pak choi and stir fry for 2 minutes. Add the pak choi leaves and stir fry for 1 minute. Stir in the beef, oyster sauce, fish sauce and sugar and bring to the boil. Taste and season with salt and pepper as required.
Fluff up the rice with a fork, then serve alongside the beef.