The Triple ‘B’ Stir Fry

So what are the three Bs? Beef, bok choy and basil of course! Although you could use broccoli or bamboo shoots instead.

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The Triple ‘B’ Stir Fry

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 2 steaks trimmed & finely sliced
• 2-3 small red chilli peppers finely sliced
• 3 tablespoons oyster sauce
• 3 tablespoons fish sauce
• 1 bunch bok choy leaves separated
• 1 bunch basil leaves picked

Instructions

• Prep the ingredients as per the list above. Combine oyster sauce and fish sauce in a small bowl.
• Heat a wok or large frying pan until super hot.
• Add a little oil and stir fry the beef and chilli until the beef is just browned. About 1-2 minutes. Remove beef and place in a clean container.
• Add bok choy to the wok and stir fry until wilted, another 2-3 minutes. Return beef to the pan along with the sauces.
• Cook for a few seconds until everything is hot. Remove from the heat and stir in basil, serve.

Variations

the triple C stir fry – replace beef with 2 small chicken breasts, replace bok choy with carrots cut into bite sized sticks, replace the basil with coriander or cashew nuts.

vegetarian / vegan – replace beef with tofu or tempeh., use salt instead of the fish sauce and use a vegetarian oyster sauce or soy sauce.

pescetarian – replace the beef with firm fleshed fish or peeled green prawns.

no fish or oyster sauce? – season with a few tablespoons soy sauce instead.

different veg – chinese broccoli, broccoli, cauliflower and choy sum are all good instead of the bok choy.

different herbs – coriander or mint work instead of or as well as the basil.

carb lovers / more substantial – serve with steamed rice.

more substantial (low carb) – add some cashews or more beef.

more veg – add broccoli, bamboo shoots, snow peas, asparagus.

paleo (grain, legume & dairy-free) – replace oyster / Soy sauce with coconut aminos.

Waste Avoidance Strategy

steaks – freeze them.

red chills – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

oyster sauce / fish sauce – unopened bottles keep in the pantry. Once opened will keep in the fridge for months.

bok choy – best to use for another meal. Can be frozen.

basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil.

Problem Solving Guide

tough steak – cutting the meat as thinly as possible across the ‘grain’ (or muscle fibres) makes a big difference too. Over cooked meat will be tough and dry so make sure you only cook it for long enough to change the colour. Unfortunately there isn’t really anything you can do to ‘fix’ tough meat. Another cause is if the heat isn’t hot enough or if you add too much food to the wok and it ‘stews’ or simmers rather than being seared. If you find this happening, stop and remove the food from the wok. Start again and cook the food in batches.

burning – you’re not stirring fast enough! Adding the sauce too early can cause it to burn as well.

veg too crunchy – it’s important to finely slice your veg so they cook as quickly as possible.

too bland – season with more sauce or salt & pepper.

to dry – try adding a litte more oil or sauce or both.

Leftover Potential?

OK. But best when freshly made.

Serving Suggestions

Lovely on it’s own in a big bowl. Or serve with steamed jasmine or cauliflower rice.

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