1. Heat 1 tablespoon of oil in a hot wok and cook sliced beef and cumin in batches until browned. Remove each batch and set aside. 2. Heat remaining tablespoon oil, add diced potatoes and cook until crisp. Set aside with beef. 3. Add diced bacon and garlic to wok and cook for 2 minutes. 4. Return beef and potatoes to wok and add rosemary. Reheat and place onto serving plates. 5. Add sliced carrot and beans to wok with beef stock and steam for 2-3 minutes. 6. Finally add bok choy and toss until vegetables are bright and just tender. Divide between plates and serve.