Sticky Black Pepper Steak with Pak Choi

Treat yourself to this Sticky Black Pepper Steak with Pak Choi for a simple meal that tastes incredible.

UNDER 10 MINS

Ingredients

• 300g beef steak
• 2 heads of pak choi, halved or quartered
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 small onion, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp black pepper, freshly cracked
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornflour (mixed with 2 tablespoons water to thicken)
• sesame seeds
• fresh coriander

Instructions

1. Season the steak with freshly cracked black pepper and a little salt. Set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the steak and sear for about 2 minutes either side until it’s browned and cooked how you like. Remove from the pan and set it aside.
3. In the same pan, add the garlic, ginger, and sliced onion. Stir-fry for 2 minutes until fragrant and softened.
4. Add soy sauce, oyster sauce, honey, vinegar, and water to the pan. Stir and bring to a simmer. Add the cornflour mixture and stir until the sauce thickens, about 1-2 minutes. 
5. Return the beef to the pan, stirring it through the sauce to coat.
6. In a separate pan, heat the sesame oil over medium heat. Add the halved pak choi, cut side down, and cook for 2-3 minutes until the leaves are wilted and the stems are tender, but still crisp.
7. Place the cooked pak choi on a serving plate. Thinly slice the steak and then spoon it over the top of the pak choi.
8. Garnish with sesame seeds and fresh coriander.

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