This super quick meal serves up juicy strips of steak on pak choi, with a chilli syrup.
First prepare the dressing. Place the sugar and white wine vinegar in a small saucepan over a low heat. Stir gently with the handle of a wooden spoon until the sugar has dissolved. Carefully add the finely chopped chilli, cook for one minute, then remove from the heat and reserve.
For the steak, season the sirloin generously with freshly ground black pepper.
Place a heavy-based frying pan or deep-sided griddle over a high heat and allow it to get very hot. When the pan is searing hot, carefully place the sirloin in the pan and leave it for one minute, avoiding the temptation to move it around the pan.
After the minute has elapsed, carefully turn the steak with some tongs and leave it for another minute.
After the second minute has elapsed, reduce the temperature to a medium heat, turn the steak once more, add the knob of butter under the steak, and cook for a further 30 seconds.
Turn the steak one last time then add five tablespoons of water to the pan along with the pak choi. Cover with a lid and allow to steam for a few minutes, or until the pak choi has softened.
Remove the pan from the heat and use the tongs to place the steak on a chopping board.
While the steak rests, prepare three plates with a bed of pak choi.
Slice the steak into 1cm/½in strips and place on top of the pak choi.
Spoon the cooking liquid from the pan over the steak strips, then finish off with a few spoonfuls of the chilli dressing.
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