Mushrooms, Beef & Bok Choy Stir-Fry

A full flavoured stir-fry, great for lunch or dinner.

  • 2 Tbsp peanut oil
  • 2 Tbsp kecap manis (sweet soy sauce)
  • 1/3 cup chinese cooking wine or dry sherry
  • 1 tsp grated fresh ginger
  • 400 g small flat mushrooms, quartered
  • 400 g lean rump beef steak, trimmed, thinly sliced across the grain
  • 1 medium red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 bunch baby bok choy, trimmed, leaves & stems chopped


  1. Combine 1 tbs oil, kecap manis, Chinese cooking wine and ginger in a shallow dish. Add mushrooms and toss to combine. Marinate, stirring occasionally, for 30 minutes.
  2. Heat a wok over high heat until hot. Add 1 tsp oil. Stir-fry half the beef for 2 minutes or until evenly browned. Transfer to a plate Repeat using 1 tsp oil and remaining beef.
  3. Heat remaining 2 tsp oil in wok. Add onion and garlic. Stir-fry for 2 minutes. Using a slotted spoon, add mushrooms to wok, reserving marinade. Stir-fry mushrooms for 1 minute.
  4. Add bok choy stems to wok. Stir-fry for 1 minute. Add beef, bok choy leaves and 1/3 cup reserved mushroom marinade to wok. Stir-fry for 1 minute until bok choy leaves just wilt.

Serve with cooked hokkien noodles or steamed jasmine rice.

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