400g eye fillet
1 tbsp peanut oil
1 bunch baby bok choy, leaves separated and washed
80ml (⅓ cup) sweet chilli sauce
80ml (⅓ cup) soy sauce
3 spring onions, thinly chopped
100g (⅔ cup) roasted peanuts (optional)
Steamed rice or hot noodles to serve
Chef: Michele Curtis
1. This is one of the quickest stir-fries around, and one of the tastiest. I like it because it’s quick, spicy and great for an iron hit, not to mention the decadence of using eye fillet. All you’ll need is a bowl of steamed rice or some noodles to serve with it.
2. Cut eye fillet into 1 cm slices, and then cut each slice into 1 cm strips.
3. Heat a wok over a high heat, add oil, swirl around wok and add beef. Toss and cook for 2-3 minutes, or until beef is well browned. Add bok choy, stir well. and then add chilli sauce, soy sauce, spring onions and peanuts (if using). Allow to heat through and serve immediately with steamed rice or hot noodles.
Chilli Kangaroo Stir-fry
Substitute sliced kangaroo sirloin for beef fillet.
Chilli Beef and Mushroom Stir-fry
Add 125g quartered mushrooms at the same time as the beef.
* This information was sourced from '9am with David and Kim'