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Ginger Beef and Bok Choy

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Ginger Beef and Bok Choy

This is an appetising combination of flavours and textures that can be put together and cooked up in a jiffy . Juicy diced sirloin steak in a shiny, sticky, sweet and sour sauce on top of tender bok choy.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Main Dish, Stir Fry
Cuisine: Modern Australian, Various Chinese Fusion cuisines
Special Diet: Dairy-Free, Gluten-Free
Servings: 4 servings
Calories: 255kcal
Author: The Cook

Equipment

  • Large Non-Stick Pan
  • Medium Saucepan

Ingredients

  • 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)

Instructions

  • 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.
    Trim any fat off the steak
  • 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.
    peel and slice the ginger knob
  • 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).
    Toss with the miso paste
  • 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.
    add the steak chunks
  • 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.
    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.
    drain well and plate up
  • Spoon over the cooked steak and sticky juices from the pan. Serve, garnished with the reserved crisp-fried ginger and steak fat.
    Ginger Beef and Pak Choi
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Notes

  1. Ideally the piece of meat should be 1½ cm thick ;
  2. Also known as "runny honey" ;
  3. 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 ;
  4. 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.

Nutrition

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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