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Fresh Living Network
Bang-bang beef with pak choi

Bang-bang beef with pak choi

Traditionally made with chicken, this dish gets its name from the pounding action used to tenderise breast fillets. Good quality beef rump won't require the same treatment.
4
RECIPE TYPE:Mains
 
Method
  • Bring rump steak to room temperature. Season and rub with half the paste and a glug of vegetable oil.
  • Heat a pan to smoking point and sear meat until well browned but still fairly rare.
  • Allow to rest and slice ½ cm thick. Heat glug of vegetable oil in a wok. Add sesame oil and onion and stir-fry for a minute.
  • Toss in pak choi and cook for a few seconds.
  • Add remaining ingredients and cook for another minute.
  • Toss steak and sauce together so that sauce coats meat.
  • Cook for a further 30-60 seconds.
  • Serve over steamed noodles.


More good ideas

  • Up the vegetables by adding a packet of PnP’s ready-prepared stir-fry mix.
  • Replace beef with stir-fried chicken fillet or pork neck strips.
  • Try it the traditional way, with chicken strips or prawns.
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