Dinner · Vietnamese · 15 min
Bò Xào Bông Cải (Vietnamese Stir-Fried Top Sirloin with Bok Choy)
- Calories
- 700
- Protein
- 52g
- Carbs
- 79g
- Fat
- 19g
Ingredients
- 200 g Australian grass-fed top sirloin cap-off steak, thinly sliced
- 90 g Traditional Pho Rice Noodles, dried
- 250 g Bok choy, regular, chopped
- 100 g Daikon Probiotic Premium Kimchi
- 8.5 g Keto Blend Walnut Oil & Extra Virgin Olive Oil
- 10 g Serrano chile, finely minced
Method
- 01Soak the rice noodles in warm water for 20 minutes until pliable, then drain well.
- 02Heat half the oil in a high-heat wok or heavy skillet over medium-high heat. Add the thinly sliced top sirloin, searing quickly for 2 minutes until just browned; remove and set aside.
- 03Add the remaining oil to the same pan, then stir in the minced serrano chile until fragrant. Add the chopped bok choy, tossing vigorously for 3 minutes until tender-crisp and bright green.
- 04Add the drained rice noodles to the pan, tossing to coat in the aromatic juices. Return the beef to the wok, fold in the kimchi, and stir-fry for another minute until everything is steaming hot and well-integrated.
- 05Plating: Pile the stir-fry high into a ceramic bowl. Garnish with a squeeze of fresh lemon juice from the palette to brighten the savory beef and fermented kimchi notes. Serve immediately while the noodles are springy and the aromatics are fresh.
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