Servings: 4 servings
- Large Non-Stick Pan
- Medium Saucepan
- 600 g sirloin steak, (see Note 1)
- 8 cm piece fresh ginger
- 2 tablespoons miso paste
- 1 tablespoon clear honey, (see Note 2)
- 2 tablespoons red wine vinegar
- 500 g bok choy, (see Note 3)
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- Trim any fat off the steak. Slice the trimmed fat finely then place in a cold non-stick frying pan. Put the frying pan over a medium-high heat to render the fat and to crisp the outside.
- In the meantime peel and slice the ginger knob into matchstick size pieces then add to the pan along with the steak fat in order to crisp up also.
- Trim off any sinew that remains on the steak piece, then dice into 3 cm chunks. Toss with the miso paste until well coated (see Note 4).
- Scoop the crispy fat and ginger out and set aside in a separate bowl, retaining the rendered fat. Add the diced steak to the pan.
- Cook for 4 minutes, tossing regularly to ensure even cooking, then drizzle in the honey and red wine vinegar. Toss for 1 more minute until shiny and sticky.
- Meanwhile, halve the bok choy, cook in a saucepan of boiling water for 1 - 2 minutes until the leaves wilt and the stems retain a bit of crunch. Drain well and plate the greens with the cut sides up so they catch the steak cooking juices when served.
- Spoon over the cooked steak and sticky juices from the pan. Serve, garnished with the reserved crisp-fried ginger and steak fat.
- Ideally the piece of meat should be 1½ cm thick ;
- Also known as "runny honey" ;
- After splitting the bok choy into halves ensure you give the centres a good wash as they can trap dirt from harvesting. For presentation purposes try not to break off any stems ;
- To get a better flavour penetration and to tenderise the meat at the same time try kneading the paste into the cubed steak rather than just tossing it in the bowl.
Serving: 1serving | Calories: 255kcal | Carbohydrates: 10g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 485mg | Potassium: 846mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5585IU | Vitamin C: 56.3mg | Calcium: 178mg | Iron: 3.7mg
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