Thai Beef with Coconut Rice

Serves 4, Prep 12 mins, Cook 8 mins

1 bunch baby bok choy (370g)

¼ cup sweet chilli sauce

2 tblsps oyster sauce

2 x 250g packets Tilda Coconut, Chilli and Lemongrass Steamed Basmati Rice

700g beef rump steak, trimmed, cut into 1cm slices

2 tblsps vegetable oil

300g bag fresh carrot sticks

1 tblsp lemongrass paste

1 Trim base from bok choy. Rinse under cold water. Drain. Cut leaves from stems. Keeping leaves and stems separated, cut crossways into 1cm slices.

2 Combine sauces with 1 tblsp water in a small jug. Mix well.

3 Heat rice according to packet directions.

4 Toss beef with oil in a bowl to coat.

5 Heat a large, non-stick wok over a high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until browned. Remove.

6 Add carrots and paste to wok over a medium heat. Stir-fry for 3 minute. Add sauce mixture and stems. Stir-fry for a further 1 minute. Return beef to wok with leaves. Stir-fry until wilted.

7 Serve with coconut rice.

TIP

If you prefer, replace rump steak with beef or pork stir-fry strips. To keep bok choy fresh, wrap in absorbent kitchen paper and place in a plastic bag. Store in the vegetable crisper for up to four days. Rinse before using.