Beef, choko and carrot stir-fry
Photo: Quentin Jones
The vegetables in this stir-fry can be varied. Baby corn, broccoli, snow peas and brussels sprouts would also work well.
- 1 choko
- 3 tbsp vegetable oil
- 500g beef rump steak, trimmed and cut into thin strips
- 1 red capsicum, cut into chunks
- 1 carrot, peeled and sliced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ cup coriander leaves
- Sweet chilli sauce, to serve
Peel choko and cut into quarters lengthways. Remove seed and cut into thin slices on the diagonal. Heat awok over high heat and add one tablespoon of vegetable oil. Add half the beef and stir-fry, tossing for two to three minutes.
Transfer to a plate and repeat using another tablespoon of oil and remaining beef. Remove beef and add remaining oil, choko, capsicum and carrot and stir-fry for four to five minutes. Add soy sauce, sesame oil and beef and stir-fry for another one to two minutes, thenscatter with coriander leaves. Drizzle with sweet chilli sauce and serve with boiled rice or noodles.
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