Tuesday, 30 August 2011

Sirloin, wilted greens, hot soy and cashews


This is a good recipe for making the meat go a bit further. It is also great with salad greens and some shredded cucumber and mung beans in the summer.


Serves 2-3

2 Sirloin steaks
Olive oil
Flakey salt and black pepper
2 bunches bok Choy
1/3 head brocolli
1 clove garlic, sliced
1/2 red onion finely sliced
2-3 T salted roasted cashews
1 chilli sliced

Dressing

1 T oyster sauce
1 T honey
1 T sesame oil
2 T soy sauce
Lemon juice to taste


- Oil and season sirloin on both sides and leave steaks to come to room temperature.
Slice ends off Bok Choy and wash, segment up broccoli, slice red onion and chilli and set aside.

Heat a pan until hot. Place oiled steaks in the pan and cook for 2 minutes each side. Set aside and rest covered in a warm place for at least 10 minutes or while you are preparing everything else.

Place dressing ingredients in a small pot and heat through, add lemon juice to taste and maybe a T of sweet chilli sauce if you want it a touch sweeter. Set aside.

Heat a bit of oil in the pan and add the garlic. Add the broccoli first and stir fry for a minute. Add the bok Choy and a bit of water to create sone steam and place on a lid to finish cooking.

When greens are nearly done slice the sirloin against the grain. Place the greens on a plate, top with the sliced meat and then the onion, chilli, and the cashews. Spoon over the hot soy dressing. Serve with steamed rice.

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