1 Continental Spring Onion (or a couple of the smaller sort)
100g Chinese Cabbage (or pak choi)
1 clove Garlic (crushed)
1/2 Red Chilli (seeds removed and finely chopped)
1 piece Root Ginger (peeled and finely chopped)
1 teaspoon Chinese rice wine vinegar
1 teaspoon Light Soy
1 teaspoon Sunflower or Sesame oil
Mix together the chilli, ginger, garlic, soy and rice wine vinegar.
Slice the beef finely along the grain, then put it into the soy mix
Trim the spring onion and slice. Keep the white bulb portion separate from the green leaves
Prepare all the vegetables, slicing into smallish pieces
Heat the oil in the wok till just smoking. Drain the beef, reserving the soy mix, and add to the oil with the courgettes and the white parts of the spring onion. Cook for a minute
Add the brocolli and chinese cabbage and cook for a further couple of minutes stirring constantly, till the vegetables are cooked but haven't lost their crunch.
Pour over the remaining soy and chilli mix and stir through
Serve with a small portion of boiled rice, garnished with the green parts of the spring onion.
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