Mushrooms, Beef & Bok Choy Stir-Fry 

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A full flavoured stir-fry, great for lunch or dinner.

Ingredients:

2 Tbsp peanut oil

2 Tbsp kecap manis (sweet soy sauce)

1/3 cup chinese cooking wine or dry sherry

1 tsp grated fresh ginger

400 g small flat mushrooms, quartered

400 g lean rump beef steak, trimmed, thinly sliced across the grain

1 medium red onion, cut into thin wedges

2 garlic cloves, crushed

1 bunch baby bok choy, trimmed, leaves & stems chopped

Directions:

Combine 1 tbs oil, kecap manis, Chinese cooking wine and ginger in a shallow dish. Add mushrooms and toss to combine. Marinate, stirring occasionally, for 30 minutes.

Heat a wok over high heat until hot. Add 1 tsp oil. Stir-fry half the beef for 2 minutes or until evenly browned. Transfer to a plate Repeat using 1 tsp oil and remaining beef.

Heat remaining 2 tsp oil in wok. Add onion and garlic. Stir-fry for 2 minutes. Using a slotted spoon, add mushrooms to wok, reserving marinade. Stir-fry mushrooms for 1 minute.

Add bok choy stems to wok. Stir-fry for 1 minute. Add beef, bok choy leaves and 1/3 cup reserved mushroom marinade to wok. Stir-fry for 1 minute until bok choy leaves just wilt.

Variations:

Serve with cooked hokkien noodles or steamed jasmine rice.
Serving suggestions not included in nutritional information.

Author:

Australian Mushroom Growers Association

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