Beef Strip Stir-Fry with Pak Choi, Mushrooms and Almonds

Tender beef strips are seared over high heat and served with crisp pak choi, mushrooms and a ginger-soy butter. The toasted almonds add crunch and healthy fats.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Beef flank steak
• 250 g Pak choi
• 150 g Mushrooms
• 20 g Sliced almonds
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 30 g Butter
• 1 tbsp Neutral oil
• 10 g Ginger
• 2 pc Garlic cloves
• 1 tsp Sesame seeds
• Salt
• Pepper

Method

1. Cut the beef flank steak into thin strips against the grain and season with salt and pepper.
2. Toast the sliced almonds in a dry pan until golden brown and remove them.
3. Trim the pak choi, separate the leaves and cut the stems into pieces. Clean the mushrooms and quarter them.
4. Finely chop the ginger and garlic.
5. Heat the neutral oil in a large pan over high heat and sear the beef strips in batches for 1 to 2 minutes until well browned. Remove them.
6. Fry the mushrooms in the pan for 4 to 5 minutes until they are browned. Add the pak choi stems and cook for 2 more minutes.
7. Add the butter, ginger and garlic and sauté briefly. Stir in the pak choi leaves and let them wilt for 1 minute.
8. Return the meat to the pan, deglaze with soy sauce and sesame oil, and toss everything briefly.
9. Sprinkle with sesame seeds and almonds and serve immediately.