A stir fry is the perfect meal for a weeknight as it all cooks quickly in one pan. This dish takes less than 10 minutes of preparation and about 15 minutes to cook, and you can even do the preparation the night before 🙂
I used buk choy as an addition to my stir fry. It is a lovely Asian green vegetable and they always seem to be a reasonable price in my supermarket. Don’t worry if you can’t find buk choy where you live – try a different type of Chinese cabbage (such as wombok), or even silverbeat or kale instead.
I served this stir fry on its own but you can bulk it up or make more servings by adding a side dish of cooked white rice or noodles.
Ingredients – serves 4:
- 500g/1 lb beef mince (ground)
- 3 garlic cloves, crushed
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 stalks celery, finely sliced
- 4 spring (green/salad) onions, finely sliced
- 2 buk choy, finely sliced (tip: remove the end of the stem to separate the leaves)
- 200g/7oz button mushrooms, finely sliced
- Put the beef mince, garlic, soy sauce, vegetable oil, celery, the majority of the spring onion, and the white stem parts of the buk choy into a large bowl. Stir to combine and then set aside for 5 minutes so the flavours can start to develop. (If you want, you can do this step in advance and then put the mixture into the fridge until needed.)
- Transfer the mixture to a wok over a high heat and cook, stirring regularly, until the beef mince has browned.
- Add the mushrooms to the wok and stir. Cook for 2 minutes.
- Add the remainder of the buk choy (i.e. the green leafy parts) to the wok and stir to combine with the rest of the ingredients. Cook for a minute until the buk choy has wilted.
- Divide the stir fry between your serving dishes and then sprinkle over the remaining spring onion.
- Serve and enjoy!