Steak with Sizzled Peanut, Coriander & Spring Onion, and Seared Pak Choy
- Prep time: 30 minutes
- Calories: 680
- 300 g of Porterhouse Steak (Thick-Cut)
- 2 of Spring Onion
- 1 Small Bunch of Coriander
- 1 of Lime
- 1 Tbsp of Honey
- 50 g of Roasted Peanuts
- 1 of Garlic Clove
- 2 of Pak Choy
- 1 Tsp of chilli Flakes
- 2 of Radish
- 1 Tbsp of White Sesame Seeds
- 3⁄4 Cup of Jasmine Rice
Cook Rice:In a pot, bring 11⁄2 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.
Prepare Ingredients:Trim Pak choy and cut length ways into quarters. Trim and thinly slice radish into rounds. Pick coriander leaves and finely dice the stems, discarding the roots. Peel and mince garlic. Trim spring onion and cut into 5cm lengths, then thinly slice length ways. Roughly chop peanuts. Cut lime in half.
Cook Steak:Pat steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove and set aside to rest.
Sear Greens:Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add Pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Season with salt and pepper. Remove from the pan and set aside.
Prepare Sizzled Peanut:In the same pan again, over medium heat, add peanuts, coriander stems and garlic, cooking for 3-4 minutes until garlic and nuts start to change colour. Turn the heat off and add the spring onions, lime juice (to taste), honey and sesame seeds. Taste, and adjust seasoning as necessary.
You Plate It:Slice steak as desired. Divide rice between bowls with seared Pak choy, radish and top with sliced steak. Garnish with sizzled peanut topping, coriander leaves and chilli flakes. Enjoy!