Peanut chilli beef with choy sum

  • 15 mins cooking
  • Serves 4
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Photographer: John Paul Urizar. Stylist: David Morgan


Peanut chilli beef with choy sum
  • 700 gram beef strips (or thinly sliced rump steak)
  • 1/2 cup (140g) crunchy peanut butter
  • 1/4 cup (75g) sambal oelek
  • 1/4 cup (60ml) kecap manis
  • 2 tablespoon peanut or vegetable oil
  • 2 (300g) white onions, cut into wedges
  • 1/2 (350g) wombok (chinese cabbage), coarsely shredded
  • 400 gram choy sum, coarsely chopped


Peanut chilli beef with choy sum
  • 1
    Place beef in a medium bowl with half the peanut butter, 2 teaspoons of the sambal oelek and 2 teaspoons of the kecap manis. Rub peanut butter mixture into beef.
  • 2
    Combine remaining peanut butter, sambal oelek and kecap manis in a small bowl. Heat half the oil in a wok over high heat; stir-fry the beef, in batches, until cooked as desired. Remove from wok, cover to keep warm.
  • 3
    Heat remaining oil in wok; stir-fry onion and wombok, in batches, until browned lightly. Return onion and wombok to wok with choy sum; stir-fry to combine, then add reserved peanut butter mixture to wok. Stir-fry until choy sum just wilts and mixture is hot.
  • 4
    Return beef to wok; toss to combine. Serve with steamed rice, if desired.