Five-spice beef with black bean sauce and bok choi


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
– 100g sachet black bean sauce
– 2 garlic cloves, finely crushed
– 1 small knob fresh root ginger, grated

– 2 tbsp rice wine vinegar


Step 1: 
Mix the sauce ingredients together in a small pan, then gently simmer until hot.

Step 2: 
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.

Step 3: 
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.

Step 4: 
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

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