Five-spice beef with black bean sauce and bok choi
Stir-frying good steak can be a waste as it’s hard to control its cooking. This twist on a classic lets you cook it the way you like it.
Takes 30 minutes • Serves 2
– 2 tsp Chinese five spice powder
– 1 large sirloin steak (about 300g/10oz)
– 3 bok choi heads, halved
– 1 tsp sesame oil
– steamed rice, to serve
– FOR THE SAUCE
– 100g sachet black bean sauce
– 2 garlic cloves, finely crushed
– 1 small knob fresh root ginger, grated
– 2 tbsp rice wine vinegar
Mix the sauce ingredients together in a small pan, then gently simmer until hot.
Heat a griddle pan until very hot. Rub the five-spice all over the steak, then season with a little salt and pepper. Sear the steak for around 2–3 minutes on each side for medium–rare (or until cooked to your liking), then leave to rest.
Meanwhile, gently simmer or steam the bok choi for 4–5 minutes until wilted, but still crunchy. Toss the greens in a few tablespoons of the sauce and the sesame oil.
Cut the steak into thick slices. Serve on a plate with a small pot of the remaining sauce, plus the
greens and some steamed rice.
Food: Five-spice beef with black bean sauce and bok choi
• Per serving 352 kcalories, protein 36g, carbohydrate 13g, fat 18g, saturated fat 7g, fibre 3g, sugar 9g, salt 4.50g