Ready in under 30 minutes

Peanut Chilli Beef with Choy Sum

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Entree, Lunch, Main
Favourite flavours: Beef, Peanut 

INGREDIENTS

700g beef strips (or thinly sliced rump steak)
½ cup (140g) crunchy peanut butter
¼ cup (75g) sambal oelek
¼ cup (60ml) kecap manis
2 tablespoons peanut or vegetable oil
2 medium (300g) white onions,
cut into wedges
½ small (350g) wombok (Chinese cabbage), shredded coarsely
400g choy sum, chopped coarsely

Tools: Large Shallow Dish, Stellar Saucepan, Garlic Zoom, Strainer, Small Jug, Herb Keeper, Cooks Knife 

METHOD

Place beef in a medium bowl with half the peanut butter, 2 teaspoons of the sambal oelek and 2 teaspoons of the kecap manis. Rub peanut butter mixture into the beef.

Combine the remaining peanut butter, sambal oelek and kecap manis in a small bowl. Heat half the oil in a wok over hight heat; stir-fry the beef, in batches, until cooked as desired. Remove from wok, cover to keep warm.

Heat remaining oil in wok; stir-fry onion and wombok, in batches, until browned lightly. Return onion and wombok to wok with choy sum; stir-fry to combine, then add reserved peanut butter mixture to wok. Stir-fry until choy sum just wilts and mixture is hot.

Return beef to wok; toss to combine. Serve with steamed rice, if desired.

Whisk
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