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Ribeye Steaks with Chilli Sauce, Mushrooms and Stir-fried Pak Choi

This deliciously sticky sauce gives a kick of oriental spicing to the steak and mushrooms.

4 people
40 min
Nutrition per serving
  • kcal
    563 kcal
  • protein
    41g
  • iron
    5.8mg
  • carbs
    26g

Ingredients

    • 4 ribeye steaks
    • 1 tablesp. rapeseed or olive oil
    • Salt and freshly ground black pepper
    • 250g mixed mushrooms, cleaned and roughly chopped

    Chilli Sauce

    • 30 ml sweet chilli sauce
    • 60 ml dark soy sauce
    • 30 ml sesame oil
    • 60 ml water

    Stir-fried Pak Choi

    • 4 heads of pak choi, cleaned and sliced lengthways
    • A little rapeseed or olive oil
    • ½ red onion, peeled and thinly sliced
    • 1 chilli, deseeded and finely chopped
    • 1 tablesp. sesame oil
    • 1 tablesp. soy sauce

Main

    • 4 ribeye steaks
    • 1 tablesp. rapeseed or olive oil
    • Salt and freshly ground black pepper
    • 250g mixed mushrooms, cleaned and roughly chopped

    Chilli Sauce

    • 30 ml sweet chilli sauce
    • 60 ml dark soy sauce
    • 30 ml sesame oil
    • 60 ml water

    Stir-fried Pak Choi

    • 4 heads of pak choi, cleaned and sliced lengthways
    • A little rapeseed or olive oil
    • ½ red onion, peeled and thinly sliced
    • 1 chilli, deseeded and finely chopped
    • 1 tablesp. sesame oil
    • 1 tablesp. soy sauce

Method

Brush a little oil over the steaks and season the steaks with salt and pepper. Heat a non-stick frying pan until very hot.

Cook the steaks, two at a time, for about 2 minutes on each side, depending on how thick they are. Remove from the pan and keep warm.

Heat a little oil to the pan then add the mushrooms and cook for 1-2 minutes.

Combine the sweet chilli sauce, dark soy, sesame oil and water in a small bowl, stir and add to the pan with the mushrooms.

Allow to cook for 4-5 minutes until the sauce has reduced and is beginning to get sticky. Taste and season.

While the sauce is reducing heat a little oil in a large frying pan or wok. Add the pak choi, red onion and chilli and stir-fry for a couple of minutes until the pak choi has wilted. Stir through the sesame oil and soy sauce. Taste and season.

Place the steaks on serving plates. Spoon the sauce over the steaks. 

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Method

Brush a little oil over the steaks and season the steaks with salt and pepper. Heat a non-stick frying pan until very hot.

Cook the steaks, two at a time, for about 2 minutes on each side, depending on how thick they are. Remove from the pan and keep warm.

Heat a little oil to the pan then add the mushrooms and cook for 1-2 minutes.

Combine the sweet chilli sauce, dark soy, sesame oil and water in a small bowl, stir and add to the pan with the mushrooms.

Allow to cook for 4-5 minutes until the sauce has reduced and is beginning to get sticky. Taste and season.

While the sauce is reducing heat a little oil in a large frying pan or wok. Add the pak choi, red onion and chilli and stir-fry for a couple of minutes until the pak choi has wilted. Stir through the sesame oil and soy sauce. Taste and season.

Place the steaks on serving plates. Spoon the sauce over the steaks. 

Serving Suggestions

Serve with the mushrooms, pak choi and some sautéed potatoes.

Ribeye Steaks with Chilli Sauce, Mushrooms and Stir-fried Pak Choi