Name: Easy Aussie-Asian Fusion Beef & Bok Choy Stir-Fry – Crispy Chili Crisp, Macadamia Crunch & Finger Lime Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Aussie-Asian Fusion
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 3 heads baby bok choy, halved lengthwise; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons vegetable oil, divided; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon cornstarch; 1 teaspoon sugar; 1 teaspoon sesame oil; 2 tablespoons chili crisp oil; 1/3 cup roasted macadamia nuts, roughly chopped; 2 tablespoons crispy garlic chips; 1 tablespoon toasted sesame seeds; 2 tablespoons crispy shallots; 2 tablespoons pickled red onion ribbons; 2 tablespoons fresh coriander, chopped; 1 tablespoon Thai basil, sliced; 1 teaspoon native pepperberry flakes; 1 teaspoon chili honey drizzle; 1 tablespoon finger lime caviar pearls; 2 scallions, sliced into curls; Lime wedges and fresh red chilies, for garnish; Steamed jasmine rice, for serving

Ingredients

Scale

1 lb flank steak or sirloin, thinly sliced against the grain
3 heads baby bok choy, halved lengthwise
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons vegetable oil, divided
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons chili crisp oil
1/3 cup roasted macadamia nuts, roughly chopped
2 tablespoons crispy garlic chips
1 tablespoon toasted sesame seeds
2 tablespoons crispy shallots
2 tablespoons pickled red onion ribbons
2 tablespoons fresh coriander, chopped
1 tablespoon Thai basil, sliced
1 teaspoon native pepperberry flakes
1 teaspoon chili honey drizzle
1 tablespoon finger lime caviar pearls
2 scallions, sliced into curls
Lime wedges and fresh red chilies, for garnish
Steamed jasmine rice, for serving

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and sesame oil. Add beef and toss to coat evenly. Let marinate for 10 minutes.
Heat 2 tablespoons oil in a hot wok or skillet over high heat. Sear beef in batches for 2–3 minutes until caramelized. Remove and set aside.
Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add bok choy and stir-fry for 2–3 minutes until crisp-tender with light char.
Return beef to the wok, pour in remaining sauce, and toss until glossy and heated through.
Drizzle with chili crisp oil and chili honey, gently mixing.
Transfer to a serving bowl and top with macadamia nuts, crispy garlic chips, sesame seeds, crispy shallots, pickled onion, coriander, Thai basil, finger lime pearls, scallion curls, and pepperberry flakes.
Serve hot with jasmine rice and lime wedges.

Notes

Slice beef thinly against the grain for tenderness.
Cook quickly over high heat for best wok flavor.
Adjust chili crisp and pepperberry to control heat level.

Author: lily
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Aussie-Asian Fusion