Pull the fat off the sirloin, finely slice the fat
and place it in a cold non-stick frying pan. Put
on a medium-high heat to crisp up while you peel
and matchstick the ginger, then add that to crisp
up, too. Cut off the sinew, then dice the steak
into 3cm chunks and toss with the miso until well
coated. Scoop the crispy fat and ginger out and
put aside.
Add the steak chunks to the pan. Cook for 4
minutes, tossing regularly, then drizzle in the
honey and 1 tablespoon of red wine vinegar. Toss
for 1 more minute until shiny and sticky.
Meanwhile, halve the bok choy, cook in a pan of
boiling water for just 1 minute so they retain a
bit of crunch, then drain well and plate up. Spoon
over the steak and sticky juices from the pan, and
finish with the reserved crispy bits.
Originally Submitted
4/13/2019
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