It’s Asian food time again! Normally when we cook stir-fries we bung all of the meat in with the rest of the veg and fry it all in a wok together. This time, we thought we’d try something a little different. In this recipe, we’re stir-frying the veg like we usually do, but griddling the steak separately. This is a little more effort but a million times more rewarding! It’s also a great way to make a steak go that little bit further if you’re on a budget but still fancy a treat.
So here’s what you’ll need:
- A steak, fatter the better
- 1 carrot
- 2 medium-sized pak choi
- A large handful of mushrooms
- 8-10 pieces babycorn
- A thumb-sized piece of fresh ginger
- A fresh red chilli
- 2-3 spring onions
- 150 g rice
- 2 tbsp Oyster sauce (1 tbsp for the marinade, 1 for the vegetables)
- Sunflower oil
- 1 tsp fish sauce
- 1 Lime
- 1 tbsp water
Phewf! A whole load of stuff then. But just like with our noodle soup, loads of these are store-cupboard staples. Actually a lot of these ingredients were leftovers from when we cooked that recipe, so they’re a great couple of meals to do close together to make sure you don’t waste anything.
First, knock up a quick marinade for the steak, using nothing more than a tablespoon or so each of oyster sauce and olive oil – make you you have enough to cover the steak. Leave to marinade for an hour or so – it’s a good idea to keep it out of the fridge and covered in some cling film, as your steak ought to be room temperature when you fry it.
Put the rice on to cook. Slice up all your vegetables fairly thinly, as they’ll need to cook pretty quickly. Put a griddle/frying pan on to a high heat for the steak, which you’ll do in a minute. Now get your wok out and heat up some oil, and throw in the veg – it should sizzle satisfyingly (the wonders of cooking on gas! This step would take about 20 minutes using the electric hob at our old place). Mix together some dressing for the veg using 1 tbsp oyster sauce, 1 tbsp water, 1 tsp fish sauce, juice of half a lime and a few twists of pepper and add this to the wok, making sure it covers everything. The veg should take about 5 minutes or so to cook.
Now for the main event! Your pan should be hot by now, so put the steak in. Cooking times will vary depending on the thickness of your steak and how you like it – our (very rare) steak took about a minute on each side. When it’s done take it out and rest it for a minute while the veg finishes cooking. To serve, we sliced our steak as thinly as we could, on a slight angle so that each piece was still nice and big – remove any excess fat as you slice.
Now plate it all up with an extra wedge of lime and appreciate the magnificence of what you have created!