Ginger Beef with Pak Choi
Ingredients
Oil or Dripping for cooking
250g Pak Choi and/or Mangetout
30ml Balsamic Vinegar
260g brown rice (or use a pre packaged rice to save time)
500g Wagyu Beef Steak, Sliced into strips (We used Sirloin)
40g fried onions (Optional for garnish) or Sesame Seeds
50g Honey
30g fresh root ginger or paste is fine
15ml Soy Sauce
4 tbsp White Miso Paste
320g chestnut mushrooms, Quartered
Method (Serves 4)
Rinse the Brown Rice, add it to a large pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite.
Meanwhile, peel and finely chop (or grate) the ginger
Quarter the chestnut mushrooms and Slice the Pak Choi into wedges
Heat a pan over your highest heat. Once very hot, add a splash of Oil and your steak strips and cook for 1-2 min on each side or until they're browned
Tip: don't overcook the beef or it will go chewy! If your pan is small, cook it in batches
Transfer the cooked steak strips to a large plate and set them aside to rest
Add the quartered mushrooms and cook for 4-5 min or until starting to brown
Once browned, transfer the mushrooms to the plate with the beef strips and return the pan to a low heat
To Make the Sauce: Add the chopped ginger to the pan and cook for 1-2 min or until fragrant.
Add the balsamic vinegar, soy sauce, honey, miso paste and a splash of water and cook for 4-5 min
Once the brown rice is cooked, add the pak choi halves to the pot with the rice and cook, covered, for a further 3 min or until tender
Once done, remove the Pak Choi and set it aside. Drain the rice . (If using a pre-packaged rice just microwave the Pak Choi in a small amount of water for a few minutes until wilted)
Return the Steak strips, mushrooms and any resting juices to the ginger sauce
Give everything a good mix up – this is your ginger beef
Serve the Pak Choi over the brown rice and top with the ginger beef
Garnish with the fried onions
Enjoy!
Adapted from a Gusto Recipe