Thit Bo Xao Cai Thia (Stir Fried Beef with Bok Choy), Made with Monk Fruit Sweetener

Method

1. Rinse the beef in lightly salted water, pat dry and slice thinly across the grain so it stays tender.
2. Marinate the beef with half the oyster sauce, half the soy sauce, a little pepper and the minced garlic for 15 minutes.
3. Trim the bok choy, wash it well, cut into 4 to 5cm lengths and separate the stems from the leaves. Cut the ginger into fine strips, mince the garlic and chop the spring onion and cilantro.
4. Heat a pan with part of the cooking oil and fry the minced garlic with the ginger strips over medium heat until fragrant.
5. Add the beef and toss quickly over high heat for 1 to 1.5 minutes until seared and just rare, then tip it into a bowl.
6. Keep the juices in the pan, add the rest of the oil and stir fry the bok choy stems for 1 minute, seasoning with 1/3 teaspoon salt and 1/2 teaspoon kOBE Monk Fruit Blend.
7. Add the leaves and toss for another minute so the greens are just done and still bright.
8. Return the beef to the pan, season with the remaining oyster sauce, soy sauce, fish sauce and pepper, and toss quickly over high heat. Scatter over the spring onion and cilantro, then turn off the heat.

Tips

• Slice the beef across the grain and sear it quickly over high heat to keep it tender.
• Lift the beef out the moment it firms up and return it to the pan last, so it does not toughen.
• Stems first and leaves about a minute later, so the greens cook evenly.
• Keep the beef juices in the pan, as they are what give the greens their savor.
• Shake the washed bok choy really dry, since water caught in the stems cools the pan and toughens the beef.