500g lean beef mince (can be substituted with beef/chicken/pork strips)
Sweet soy sauce
Light soya sauce
Medium onion, chopped
Bok choy, chopped (can be substituted with other leafy vegetables)
4 or more broccoli florets
Half a capsicum, sliced into strips
2 cloves of garlic, chopped
Say 'Ni hao' to flavour
1. Heat up the pan on high. Then, add a tablespoon of sesame oil. Let it thin out a little and add the garlic and onion. Accordingly, commence browning that shit.
"Hey, we're not shit!"
2. Once the onion and garlic is browned, throw in the mince. Break it up with a wooden spoon as it cooks. While it's cooking, add two tablespoons of the sweet soy sauce and a few dashes of the light soy sauce. Make sure you're stirring constantly so nothing burns.
Flavour meltdown imminent.
3. Add the broccoli as it takes a little while longer to cook through. This depends on how you like your stir fries though. Some like crunchy, fresh tasting vegetables. Others prefer soggy, horrible, yuck-ass, crap-ass vegetables. Guess which one I prefer.
4. Add the capsicum and turn the heat off. Capsicum gets soggy (see step 3) easily so you don't want to overcook it. The leftover heat will take care of it.
Crunchy-ass Part 2: It's Crunch Time.
5. Next, add all the stir fry to a bowl and top it with the buk choy. This way, it will stay nice and crunchy and have a fantastic fresh taste.
Crunchy-ass 3: When It Comes To the Crunch.
6. You can serve it with or without rice. Plenty of nutrition to be had and best of all, can be prepared in fifteen minutes. It also reheats well the next day.