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Ginger shakin' beef
With miso & crunchy pak choi
Ginger shakin' beef
Serves 2
Cooks In16 minutes
DifficultyNot too tricky
Nutrition per serving
Tap For Method
Ingredients
- 300 g sirloin steak , (ideally 1.5cm thick)
- 4 cm piece of ginger
- 1 tablespoon miso paste
- 2 teaspoons runny honey
- 2 pak choi pak choi (250g)
Tap For Method
Tap For Ingredients
Method
- Pull the fat off the sirloin, finely slice the fat and place it in a cold non-stick frying pan.
- Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too.
- Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso until well coated.
- Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.
- Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1 tablespoon of red wine vinegar. Toss for 1 more minute until shiny and sticky.
- Meanwhile, halve the pak choi, cook in a pan of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up.
- Spoon over the steak and sticky juices from the pan, and finish with the reserved crispy bits.
