This stir-fry is flavoured with one of Robins’ Bush Food sauces,
available in Coles supermarkets nationally.

250g rump, trimmed of fat and sliced thinly across the grain
1 tablespoon soy sauce
1 teaspoon cornflour
1 teaspoon castor sugar
2 tablespoons vegetable oil
1 onion, peeled and cut into eighths
2 cloves garlic, peeled and finely chopped
2 teaspoons finely grated fresh ginger
1 carrot, peeled and thinly sliced
1/2 red or green capsicum, chopped
1 baby bok choy, washed and chopped
and/or 2 zucchini, sliced, or
Large handful snow peas, strings removed
2-3 tablespoons Hot Oz Lemon Myrtle Chilli Sauce
- or sweet chilli sauce (or to taste)
2-3 tablespoons water or beef stock

Put the meat into a bowl with the soy sauce, conflour and sugar. Mix to combine and set aside for half an hour to an hour. This step gives the meat flavour and helps to tenderise it.

Heat a wok. Add 1 tablespoon oil and stir-fry the onions for a minute, then add the ginger and garlic. Stir-fry 30 seconds, then add the carrot and capsicum. Keep tossing and stirring. Remove the vegetables to a plate and keep warm.

Add 1 tablespoon oil to the wok. When hot, stir-fry the meat in batches until browned on all sides, adding more oil if needed. Remove each batch to the plate. Return all the vegatables and meat to the pan. Add the greens (whichever you have chosen). Stir and toss to combine.

Add sweet lemon myrtle chilli sauce and stock. Put on the lid, turn down heat and leave to simmer for 1-2 minutes or until greens are just cooked. Taste before serving.

Tip: for a full meal, stir through 440g packet of “Wokka” thin hokiien noodles after adding the vegetables. You may need to add another tablespoon each of the chilli sauce and stock if you do this.