Chow Now Steak
Chow Now Steak
This recipe comes from Jacqui Reed, Slimming World consultant for Okehampton. Jacqui runs groups at Okehampton Rugby Club every Wednesday at 6pm and 7.30pm and Thursday mornings at 9.30am.
Serves 4
Free
SP
Ingredients
Low-calorie cooking spray
4 large pak choi heads, stalks and leaves separated
3 garlic cloves, finely chopped
2.5cm piece fresh root ginger, peeled and shredded
2 tsp vegetable bouillon powder
750g lean sirloin steak, visible fat removed, cut into cubes
sliced red chilli, to serve (optional)
for the sauce
1 roasted red pepper in brine from a jar, drained
1 tsp tomato purée
1 tsp Worcestershire sauce
2 tsp dark soy sauce or tamari
1 tbsp oyster sauce
Method
First put all the sauce ingredients and 5 tbsp cold water in a small food processor and blitz to a smooth sauce. Set aside.
Spray a non-stick wok or large frying pan with low-calorie cooking spray and place over a high heat. Add the pak choi stalks, garlic, ginger and bouillon powder and stir-fry for 3 minutes, then add the pak choi leaves and cook for 1 minute or until just tender. Tip into a shallow serving dish and cover to keep warm. Wipe the pan with kitchen paper.
Spray the pan with more low-calorie cooking spray, add the steak and stir-fry for about 4 minutes, then transfer to a bowl.
Add the sauce to the pan and bring to a rapid simmer. Add the steak to the sauce and heat through, tossing to coat well in the sauce. Spoon the meat and sauce into the middle of the pak choi dish and scatter over the sliced chilli, if using. Serve hot. This is also delicious with rice, although it won’t be suitable for Extra Easy s that way.