Sauce:
1/4 cup beef stock
1/4 cup Oyster sauce
Insanity to taste
Stir fry:
400g beef strips
1 onion
1 Buk Choy
2 cloves garlic
1 tsp ginger
1 cup rice/2 cups water
Brown beef in batches in a hot wok and put aside.  Separate the Buk Choy into stalks and
leaves.  Put rice on to cook.  Once rice cooker has popped, stir the rice and leave on keep
warm setting.
Combine oyster sauce, stock and insanity in a jug.  Set aside.
Re-heat the wok.  Add onion and buk choy stalks, stir fry 1-2 mins.  Add garlic and ginger,
fry 30-40 seconds.  Return beef to the wok, fry 30-40 seconds until warmed through.  Add
oyster sauce and beef stock mix to the work and bring to the boil.  Add buk choy leaves,
simmer for 30 seconds until wilted.  Serve with steamed rice.

Sauce:

  • 1/4 cup beef stock
  • 1/4 cup Oyster sauce
  • Insanity to taste

Stir fry:

  • 400g beef strips
  • 1 onion
  • 1 Buk Choy
  • 2 cloves garlic
  • 1 tsp ginger
  • 1 cup rice/2 cups water

Brown beef in batches in a hot wok and put aside.  Separate the Buk Choy into stalks and leaves.  Put rice on to cook.  Once rice cooker has popped, stir the rice and leave on “keep warm” setting.

Combine oyster sauce, stock and insanity in a jug.  Set aside.

Re-heat the wok.  Add onion and buk choy stalks, stir fry 1-2 mins.  Add garlic and ginger, fry 30-40 seconds.  Return beef to the wok, fry 30-40 seconds until warmed through.  Add oyster sauce and beef stock mix to the work and bring to the boil.  Add buk choy leaves, simmer for 30 seconds until wilted.

Serve with steamed rice.