Ingredients
- 1x 250g rib-eye steak
- Salt and lots of black pepper
- Drizzle of sunflower oil
- 2tbs hoisin sauce
- 2 pak choi, quartered
- 1 bunch of spring onions, trimmed
- 1 red chilli, quartered lengthways and deseeded
- 1 clove of garlic, peeled and sliced
- 2cm piece of ginger, peeled and shredded
- 1 tbs toasted sesame oil
- Knob of butter
- 150ml water
- 1 tbsp sesame seeds, toasted
- A sprinkle of shop-bought crispy onions
1 Season the steak with the salt and pepper. Add the sunflower oil to a pan over a high heat and allow to smoke gently before adding the steak. I like to cook my steak medium-rare, so I’ll usually give it three minutes on one side and two on the other, but this entirely depends on the thickness of the steak.
2 Remove the steak from the pan, put it on a plate to rest, cover in foil and keep warm.
3 Put the hoisin sauce in a bowl to await the steak.
4 Meanwhile, put the pak choi, spring onions, chilli, garlic, ginger, sesame oil, butter and water into a pot, add some salt, then cover.
5 Cook on a high heat for three minutes or so until the pak choi is tender and the water has reduced to a buttery emulsion.
6 Pour any meat juices into the hoisin sauce and cut the steak into 1cm slices, then add to the sauce, turn to coat.
7 To serve, alternate the steak and vegetables in warm bowls then scatter over the sesame seeds and crispy onions. Eat with some simple boiled rice.
