This dish is all about crispy, sizzling beef strips sprinkled with the nuttiness of sesame seeds. A scorching hot surface is what your steak needs to add a perfect smokiness to all that lovely flavour.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shanghai Bok Choy
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Wash and dry all produce. In a medium pot, bring 1 1/3 cups salted water (double for 4 people) to a boil. Cut the bok choy into quarters. Thinly slice the green onions. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people). Finely chop the chili (if using), removing the seeds for less heat.
Add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
In a small bowl, combine the garlic, ginger, soy sauce, sugar, as much chili as you like and half the green onion. Season with pepper.
Meanwhile, heat a large non-stick pan over high heat. Add the sesame oil, then the beef strips. Cook until browned, 1-2 min per side. (TIP: Cook your beef in batches if your pan is too full – this will prevent the beef from steam-cooking.) Transfer to a plate.
Add the bok choy and 1 tbsp water (double for 4 people) to the pan. Cook, stirring occasionally, until the bok choy is tender-crisp, 3-4 min. Add the beef and sauce. Stir until warmed through.
Divide the rice between plates and top with the beef and bok choy. Sprinkle with sesame seeds, remaining green onion and any remaining chili, if desired.