Name: Beef teriyaki with bok choy
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 gram beef strips; 1/4 cup (60ml) teriyaki sauce; 1 centimetre piece fresh ginger (5g), grated; 1 fresh small red thai chilli, sliced thinly; 1 tablespoon peanut oil; 1 shallot (25g), chopped finely; 1/2 red capsicum (75g), chopped finely; 1 baby bok choy (150g), chopped coarsely; 1/4 cup (20g) bean sprouts

Beef teriyaki with bok choy

This quick and easy take on a traditional Japanese dish, makes a perfect mid-week dinner.

Ingredients

200 gram beef strips

1/4 cup (60ml) teriyaki sauce

1 centimetre piece fresh ginger (5g), grated

1 fresh small red thai chilli, sliced thinly

1 tablespoon peanut oil

1 shallot (25g), chopped finely

1/2 red capsicum (75g), chopped finely

1 baby bok choy (150g), chopped coarsely

1/4 cup (20g) bean sprouts

Method

1.Combine beef, sauce, ginger and chilli in small bowl.

2.Drain beef; reserve marinade. Heat half the oil in wok; stir-fry beef until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry shallot and capsicum until capsicum is tender. Add bok choy and reserved marinade; stir-fry until sauce boils and bok choy wilts, season to taste. Serve topped with sprouts.

Serve with steamed rice. Beef mixture can be marinated for a few hours or overnight in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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