Crying Tiger Beef and Bok Choy Stir‑Fry

Ingredients

• 450 g Beef sirloin, thinly sliced
• 300 g Baby bok choy, halved
• 3 cloves Garlic, minced
• 1 Fresh red chili, thinly sliced
• 3 tablespoons Lime juice
• 3 teaspoons Fish sauce
• 1 tablespoon Olive oil
• 1/2 teaspoon Black pepper, freshly ground
• 1/4 teaspoon Salt

Instructions

1. 1

   Pat the beef strips dry and season with a pinch of salt and black pepper.

2. 2

   Heat the olive oil in a wok or large skillet over high heat until shimmering (about 1 minute).

3. 3

   Add the beef and stir‑fry for 2–3 minutes, until browned but still pink inside; remove and set aside.

4. 4

   In the same pan, add the garlic and chili; sauté for 30 seconds until fragrant.

5. 5

   Add the bok choy, stir‑fry 3–4 minutes until the stems are crisp‑tender and the leaves wilt.

6. 6

   Return the beef to the pan, pour the lime juice and fish sauce over everything, and toss to combine for another minute.

7. 7

   Taste and adjust seasoning with a little more salt or pepper if needed, then serve immediately.