Chow kow steak

Chow kow steak

Holy kow, this is chow with wow! Tender chunks of beef are flash-fried in a tangy sauce and served on a bed of crunchy pak choi

FREE

15 minutes

Serves 4

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

First, put all the sauce ingredients and 5 tbsp cold water in your 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. 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 SP that way.