ZAR - Recipe - Stir Fried Beef with Chilli and Wombok

This is a dish that can contain really any ingredients. You can substitute the beef for chicken, carrot for beans as I did, even leave the chillies out if you don't like them.

Wombok is Chinese cabbage. I haven't had it since I lived at home; Mum used it quite a bit. It is cheap, keeps for ages wrapped in the fridge and you can use it raw in salads. A really good ingredient to have around.

For 2 people

400g rump steak, thinly sliced
1 carrot, cut into thin batons
Half a red capsicum (pepper), sliced
2 cm piece of fresh ginger, peeled and grated (or 1 tsp from a jar)
2 cloves garlic, peeled and grated
1-2 small red chillies, sliced
3 cups coarsely shredded wombok
2 tbsp hoisin sauce
1 tbsp soy sauce
2 green onions, diagonally sliced

Heat 1 tbsp veg oil or peanut oil over a med-high heat in a wok or heavy bottomed pan. Brown the beef and remove to a plate. Add a little more oil and cook carrot and capsicum for 2-3 mins, then add garlic, ginger and chillies and cook for another couple of mins. Add wombok, hoisin sauce, soy sauce and 2 tbsp water (or stock if you have any) and cook for 1 min. Return beef to pan and stir to warm through. Serve topped with green onions.