(Serves 4)

• 400g porterhouse, fat removed and thinly sliced

• ¾  teaspoon bi-carb soda

• 1 brown onion, cut into 1cm dice

• 1 bunch bok choy, stems cut into 1cm dice, leaves sliced

• 1 red capsicum, cut into 1cm dice

• 1 cup snow peas, trimmed and cut into thirds

• 1 tablespoon sambal oelek

• 1 tablespoon salt reduced soy sauce

• 1 tablespoon brown sugar

• 1 thumb sized piece of ginger, finely grated

• 4 cloves garlic, finely grated

• 1 teaspoon white pepper

• 1 teaspoon cornflour

• 450g basmati rice microwave packet

1. Tenderise the beef

   In a medium bowl, add sliced porterhouse with bi-carb soda and gently massage to coat. Set aside for 20 minutes, this helps tenderise the beef and keep it juicy when cooked.

2. Make the pepper sauce

   In a small bowl, combine sambal oelek, soy sauce, brown sugar, ginger, garlic, white pepper, and cornflour. Whisk well to form a smooth sauce and set aside.

3. Cook the veggies

   Heat a wok or large frying pan over high heat. Drizzle in olive oil, then add onion and bok choy stems. Stir-fry for 2–3 minutes until lightly charred. Add capsicum and cook another 2–3 minutes, followed by snow peas for a final quick toss. Remove veggies from the wok and set aside, they’ll go back in later.

4. Cook the beef

   Return the wok to high heat and drizzle with a little more oil. Add the beef and stir-fry for 2–3 minutes, or until it starts to char at the edges and is mostly cooked through.

5. Bring it all together

   Add the cooked veggies and sliced bok choy leaves back into the wok with the beef.
   Pour in the pepper sauce and toss to coat. It will thicken quickly! Add a splash of water (2–3 tbsp) if needed to loosen the sauce and help everything coat evenly.

6. Serve it up

   Heat rice according to packet instructions. Divide rice between bowls and top with fiery pepper beef and veggies.

Snapshot!

Each serve provides around 1790 kJ of energy and a strong 40 g of protein, keeping this stir-fry satisfying and balanced without feeling heavy.
Total fat sits low at 4 g, with just 2 g saturated, making it a lean, heart-friendly choice.
There’s 53 g of carbohydrates to fuel your body, 11 g of natural sugars mostly from veggies and sauce, and a generous 7 g of dietary fibre for that all-important digestive balance.
With 470 mg of sodium, it delivers flavour without overdoing the salt, while potassium (~1060 mg) and phosphorus (~380 mg) sit comfortably.

What it means on the plate

This is a balanced, everyday stir-fry that’s big on flavour and low on fuss.
Lean beef brings the protein power, while colourful veg and fluffy rice round out your CWJ Balanced Plate. It’s fiery, fresh, and full of crunch, proof that quick cooking can still be deeply nourishing.

Food group balance → Big on flavour and balance, lean protein, colourful veg, and heart-smart joy on a plate.

• Grains: 2.5 serves (basmati rice)

• Vegetables: 2.8 serves (bok choy, capsicum, onion, snow peas)

• Protein foods: 1.5 serves (lean porterhouse)

CWJ Takeaway

Fast, fiery, and full of flavour, this dish shows that quick cooking can still deliver balance, nourishment!