Name: Soy Beef, Bok Choy and Asparagus Stir-Fry
Prep time: 20 min
Cook time: 15 min
Ingredients: 1/4 cup reduced salt soy sauce; 1 1/2 tbsp honey; 2 garlic cloves, crushed; 3cm piece ginger, peeled and finely grated; 2 tbsp peanut oil; 750g thick beef rump steak, trimmed and cut into 1cm-thick strips; 3 green onions (shallots), trimmed and sliced; 1 bunch asparagus, trimmed and cut into 5cm pieces; 1 large carrot, shredded; 1 bunch baby bok choy, roughly chopped; 1 cup Thai basil (and/or coriander) leaves; Steamed jasmine rice, to serve

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Combine soy sauce, honey, garlic and ginger in a small saucepan. Bring to the boil over medium heat. Simmer for 2 minutes then set aside
Heat 1 tbsp oil in a wok over high heat. Stir-fry beef in batches, for 2-3 minutes until evenly browned. Transfer to a plate
Heat remaining 1 tbsp oil in wok over high heat. Add green onions and asparagus. Stir-fry for 2 minutes. Add carrot, beef and soy sauce mixture. Stir-fry for 2-3 minutes until hot and bubbling. Toss through bok choy until just wilted. Toss in Thai basil and/or coriander leaves. Serve with steamed jasmine rice

Tips & Hints:

This stir-fry recipe is packed with vegies and lots of zing to make your taste buds sing! The refreshing Asian flavour of soy, fresh ginger and full-flavoured herbs team beautifully with the beef and are exquisitely delightful when enjoyed with refreshing Pear & Melon Mineral Water Flavour.

Combine soy sauce, honey, garlic and ginger in a small saucepan. Bring to the boil over medium heat. Simmer for 2 minutes then set aside
Heat 1 tbsp oil in a wok over high heat. Stir-fry beef in batches, for 2-3 minutes until evenly browned. Transfer to a plate
Heat remaining 1 tbsp oil in wok over high heat. Add green onions and asparagus. Stir-fry for 2 minutes. Add carrot, beef and soy sauce mixture. Stir-fry for 2-3 minutes until hot and bubbling. Toss through bok choy until just wilted. Toss in Thai basil and/or coriander leaves. Serve with steamed jasmine rice

Tips & Hints:

This stir-fry recipe is packed with vegies and lots of zing to make your taste buds sing! The refreshing Asian flavour of soy, fresh ginger and full-flavoured herbs team beautifully with the beef and are exquisitely delightful when enjoyed with refreshing Pear & Melon Mineral Water Flavour.

Combine soy sauce, honey, garlic and ginger in a small saucepan. Bring to the boil over medium heat. Simmer for 2 minutes then set aside
Heat 1 tbsp oil in a wok over high heat. Stir-fry beef in batches, for 2-3 minutes until evenly browned. Transfer to a plate
Heat remaining 1 tbsp oil in wok over high heat. Add green onions and asparagus. Stir-fry for 2 minutes. Add carrot, beef and soy sauce mixture. Stir-fry for 2-3 minutes until hot and bubbling. Toss through bok choy until just wilted. Toss in Thai basil and/or coriander leaves. Serve with steamed jasmine rice

Tips & Hints:

This stir-fry recipe is packed with vegies and lots of zing to make your taste buds sing! The refreshing Asian flavour of soy, fresh ginger and full-flavoured herbs team beautifully with the beef and are exquisitely delightful when enjoyed with refreshing Pear & Melon Mineral Water Flavour.

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