Sticky miso-biff med pak choi
Added by Erik Brun
16 min
A quick pan-fried steak with a sweet-savory miso and honey glaze, served over steamed pak choi. The rendered beef fat and crispy ginger make an irresistible topping. Ready in under 20 minutes.
Servings
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Ingredients
300 grib-eye steakpreferably 1.5 cm thick
4 cmginger
1 tbspmiso paste
2 tspliquid honey
2pak choiabout 250 g
Instructions
1
Trim the fat from the steak. Finely chop the fat and place it in a cold non-stick pan.
2
Set the pan over medium-high heat to render the fat crispy. Meanwhile, peel and cut the ginger into thin matchsticks. Add to the pan and fry until crispy.
3
Cut the steak into 3 cm cubes and toss with the miso paste until well coated.
4
Remove the crispy fat and ginger and set aside. Add the beef to the hot pan.
5
Fry for 4 minutes, turning regularly. Pour over the honey and 1 tbsp red wine vinegar. Toss for 1 minute until glossy and sticky.
6
While the beef cooks, halve the pak choi and blanch in boiling water for 1 minute so they retain some crunch. Drain and arrange on plates.
7
Spoon the beef and pan sauce over the pak choi. Scatter the crispy fat and ginger on top.
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