Peppered hoisin steak with pak choi, spring onions, chilli and ginger

Peppered hoisin steak with pak choi, spring onions, chilli and ginger. Photograph: Harry Weir
Peppered hoisin steak with pak choi, spring onions, chilli and ginger. Photograph: Harry Weir
Serves: 4
Course: Main

Ingredients

  • 1x 250g rib-eye steak
  • Salt and lots of black pepper
  • Drizzle of sunflower oil
  • 2tbs hoisin sauce
  • 2 pak choi, quartered
  • 1 bunch of spring onions, trimmed
  • 1 red chilli, quartered lengthways and deseeded
  • 1 clove of garlic, peeled and sliced
  • 2cm piece of ginger, peeled and shredded
  • 1 tbs toasted sesame oil
  • Knob of butter
  • 150ml water
  • 1 tbsp sesame seeds, toasted
  • A sprinkle of shop-bought crispy onions

1 Season the steak with the salt and pepper. Add the sunflower oil to a pan over a high heat and allow to smoke gently before adding the steak. I like to cook my steak medium-rare, so I’ll usually give it three minutes on one side and two on the other, but this entirely depends on the thickness of the steak.

2 Remove the steak from the pan, put it on a plate to rest, cover in foil and keep warm.

3 Put the hoisin sauce in a bowl to await the steak.

4 Meanwhile, put the pak choi, spring onions, chilli, garlic, ginger, sesame oil, butter and water into a pot, add some salt, then cover.

5 Cook on a high heat for three minutes or so until the pak choi is tender and the water has reduced to a buttery emulsion.

6 Pour any meat juices into the hoisin sauce and cut the steak into 1cm slices, then add to the sauce, turn to coat.

7 To serve, alternate the steak and vegetables in warm bowls then scatter over the sesame seeds and crispy onions. Eat with some simple boiled rice.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford