Quick Beef Steaks with Pak Choi

Cook Time: 30 minutes
  • 600 grams Beefsteaks Sirloin
  • Cooking Oil (h)
  • Salt and Pepper (h)
  • 4 servings Rice Noodles
  • 500-600 grams Pak Choi, washed and trimmed
  • 2 thumb sized piece of Ginger, peeled and finely chopped
  • 2 Cloves of Garlic, finely chopped
  • 2 small Red Chili Pepper or to taste, finely chopped and deseeded for less spicy
  • 2 Limes, juiced
  • 8 tablespoons Soy Sauce (h)
  • Leave the steaks in the room temperature for about 20 minutes before cooking them.
  • Coat the steaks with refined olive oil, canola oil or any other cooking oil (extra virgin olive oil is not good for cooking on high temperatures, it has a very low smoke point).
  • Season the steaks with fresh pepper (salt is optional).
  • Cook the steaks on a very hot griddle pan until medium or to your liking. For a 2 cm thick steak, medium is about 3 minutes per side.
  • Place on a plate, loosely cover with foil and allow to rest for 5 minutes so the steak stays juicy.
  • Cook the noodles according to cooking instructions.
  • Wash and trim Pak Choi. Cook it in boiling water until tender, about 3 minutes.
  • Peel the ginger.
  • Finely chop the ginger, garlic and chili pepper (deseeded if you prefer it less spicy). Juice the lime.
  • While hot, douse the steaks with a couple of tablespoons of soy sauce, and sprinkle evenly with the garlic, ginger, chili, lime juice and olive oil. You can also mix all the ingredients, and douse the steak with the sauce.
  • When the greens are cooked, simply divide them onto two plates, thinly slice up the steaks. Place on top of the greens and drizzle with any of the infused sauce left on the resting plate.
  • Serve with fine rice noodles or glass noodles – they will mop up the extra sauce nicely.