Cooking time: 15 minutes
1⁄2 cup Shaoxing cooking wine*
1 tbsp light soy sauce
1cm fresh ginger, finely chopped
1 garlic clove, crushed
1 tbsp sweet chilli sauce or lime ginger sauce
200g lean beef (rump, sirloin), cut into strips
2 tsp olive oil Extra virgin olive oil spray
2 fresh shiitake mushrooms, sliced (can use Swiss brown or portabello mushrooms)
1 bunch baby bok choy, sliced
1 bunch gai lan (Chinese broccoli), sliced
60g snow peas, trimmed
1 tbsp fresh coriander, finely chopped
*From Asian food stores.
Marinate the beef strips in the marinade ingredients for up to 30 minutes.
Heat the oil in a non-stick wok or frypan. Drain the beef strips from the marinade and cook in batches over high heat until just brown. Remove beef and wipe out pan.
Spray pan lightly with olive oil spray. Add the mushrooms, baby bok choy, gai lan and snow peas and sauté for 2 minutes until snow peas are lightly cooked but still crunchy. Return beef to the pan and stir to heat through.
Sprinkle with coriander and serve.