Ginger shakin' beef
With miso & crunchy pak choi
Ginger shakin' beef
With miso & crunchy pak choi
Serves 2
Cooks In16 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 373 19%
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Fat 19.8g 28%
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Saturates 8.4g 42%
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Sugars 9.9g 11%
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Salt 1.1g 18%
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Protein 35.7g 71%
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Carbs 13.4g 5%
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Fibre 2.9g -
Of an adult's reference intake
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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 , (250g)
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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.
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© 2023 Jamie Oliver Enterprises Limited
© 2023 Jamie Oliver Enterprises Limited