This is one of those dishes that seems too simple and then I had my first bite and was blown away. Coming to you from the amazing Donna Hay (hey!), this meal is fantastic and will literally take you 17 minutes to make. This means that my buying habits have changes and I buy baby bok choy whenever I see it. Much like Meyer lemons or the first ripe strawberries.
If you've never cooked with bok-choy before, don't be detoured- it's an Asian cabbage and has a bit of a bitter taste but the sauce they cook in is very savory and has enough sweetness to really play off the bitter greens.
And the steak is coated in toasted sea salt and Sichuan (or regular... ) peppercorns which adds a bit of spiciness to the dish. The whole combo really hits it out of the park for me. I make this often enough that I will toast extra of the sea salt and peppercorns and save it in a jar along with my spices. That way the only prep I need to do is grate some ginger and wash some bok choy!
Sichuan Beef with Ginger-Soy Greens
Adapted from Donna Hay's No Time to Cook
- 1 tblsp sichuan peppercorns (or regular)
- 12 oz baby bok choy (cut in half, lengthwise or chop off the root and separate the leaves)
- 1 tsp sea salt
- 2 tbls soy sauce
- 14 oz beef filet
- 2 tbsl oyster sauce
- 1 tblsp vegetable oil
- 1 tblsp sugar
- 2 tsp sesame oil
- 1 tbsp water
- 1 tbsp grated ginger
Tip: If you can't find baby bok choy, use the full grown kind but chop into large pieces and when cooking it, cover the pan for just a few minutes to help steam it.