cook rice according to packet directions.
combine MAGGI oyster sauce, MAGGI authentic thai fish sauce, lime juice and sugar in a small jug, set aside.
heat a non-stick wok or frypan over medium-high heat; spray with oil; stir-fry beef in batches until browned. remove and set aside.
reheat wok, spray with oil; add onion, garlic, chilli and capsicum and stir-fry until onion is soft. add choy sum, bean sprouts and bamboo shoots and mix to combine.
return beef to pan, add sauce mixture and stir until heated through. remove from heat; stir in mint. serve with rice.
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