the triple ‘B’ stir fry
So what are the three Bs? Beef, bok choy and basil of course! Although you could use broccoli or bamboo shoots instead.
serves 2
2 steaks, trimmed & finely sliced
2-3 small red chillies, finely sliced
3 tablespoons oyster sauce
3 tablespoons fish sauce
1 bunch bok choy, leaves separated
1 bunch basil, leaves picked
1. Prep the ingredients as per the list above. Combine oyster sauce and fish sauce in a small bowl.
2. Heat a wok or large frying pan until super hot.
3. Add a little oil and stir fry the beef and chilli until the beef is just browned. About 1-2 minutes. Remove beef and place in a clean container.
4. Add bok choy to the wok and stir fry until wilted, another 2-3 minutes. Return beef to the pan along with the sauces.
5. Cook for a few seconds until everything is hot. Remove from the heat and stir in basil.
leftover potential?
OK. But best when freshly made.
variations for fun
the triple C stir fry – replace beef with 2 small chicken breasts, replace bok choy with carrots cut into bite sized sticks, replace the basil with coriander or cashew nuts.
vegetarian / vegan – replace beef with tofu, use salt instead of the fish sauce and use a vegetarian oyster sauce.
pescetarian – replace the beef with firm fleshed fish or peeled green prawns.
no fish or oyster sauce? – season with a few tablespoons soy sauce instead.
different veg – chinese broccoli, broccoli, cauliflower and choy sum are all good instead of the bok choy.
different herbs – coriander or mint work instead of or as well as the basil.
problem solving guide
tough steak – Cutting the meat as thinly as possible across the ‘grain’ (or muscle fibres) makes a big difference too. Over cooked meat will be tough and dry so make sure you only cook it for long enough to change the colour. Unfortunately there isn’t really anything you can do to ‘fix’ tough meat. Another cause is if the heat isn’t hot enough or if you add too much food to the wok and it ‘stews’ or simmers rather than being seared. If you find this happening, stop and remove the food from the wok. Start again and cook the food in batches.
burning – you’re not stirring fast enough! Adding the sauce too early can cause it to burn as well.
veg too crunchy – it’s important to finely slice your veg so they cook as quickly as possible.
too bland – season with more sauce or salt & pepper.
to dry – try adding a litte more oil or sauce or both.
serving suggestions
Lovely on it’s own in a big bowl. Or serve with steamed jasmine or cauliflower rice.
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