Ingredients:
1 bunch bok choy (see Variation)
oil, for cooking
2 cloves garlic, crushed
250g (8 oz.) rump steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon sweet sherry
2 tablespoons chopped basil
2 teaspoons sesame oil

Method:
Wash the Bok Choy and Drain. Cut the leaves into wide strips and the stems into thin strips.

Heat the wok until very hot, add 1 tablespoon of the oil and swirl to coat the side. Add the garlic and stir-fry for 30 seconds.

Add another tablespoon of oil to the wok and add the meat in batches. Stir-fry for 3 minutes over high heat until the meat has browned but not cooked through. Remove from the wok.

Add the bok choy to the wok and stir-fry for 30 seconds or until just willed. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes or until the meat is tender.

Add the basil and sesame oil and toss well. Serve immediately.

Beef with Bok Choy Recipe