ORIENTAL STEAKS

 

ORIENTAL STEAKS

Serves 4

Approx. 3.5 Syns per serving

4 tbsp. reduced salt dark soy sauce
2 tbsp. sweet chilli sauce - 3 Syns
3 tbsp. rice wine - 3 Syns
1 tbsp. freshly grated root ginger
4 x 175g sirloin steaks, at least 1 inch thick
25g unsalted butter - 9 Syns (could use Frylight, to cut the Syns, but this adds so much flavour)
175g shitake mushrooms, washed and sliced
2 spring onions, thinly sliced

Put 3 tbsp. of the soy sauce into a pan with the sweet chilli sauce, rice wine and ginger. Bring to a simmer and cook, stirring occasionally, until it has reduced by about half and is thickened and syrupy. 
Brush the steaks with the mixture, on both sides.
Spray a frying pan well with Frylight , heat to quite a high temperature and cook the steaks on both sides for 2 minutes, each side.
Reduce the heat and add the remaining tbsp. of soy sauce. Cook the steaks for 2-3 minutes on each side, depending how rare you like your meat.
Transfer the steaks to warmed plated and allow to rest, covered loosely with foil, for about 5 minutes.
Meanwhile, add the butter to the pan and add the mushrooms. Stir-fry for 3 minutes or until tender.
Spoon over the steaks and scatter the spring onions on top.
Add some stir-fried green veg and serve at once.