Flatiron steak and bok choy
A low-prep stir fry with a vibrant sauce that you can tailor to suit your mood.
It takes more time to cook the rice to go with this simple stir-fry than it does to make the dish itself – prep time included. That it turns one steak into dinner for two people, and a healthy one at that, makes it a good contender as a fixture in the weeknight rotation.
A flatiron steak (also called top-blade steak or butler’s steak, depending on where you live) is a better choice for stir-frying than the often-recommended flank steak. Its grain can be seen very clearly running along its length, so you slice it across the width to produce quick-cooking, meltingly tender pieces.
I sometimes double up on the ginger to give it a real starring role; at other times it’s the chilli that takes centrestage, and any fresh chillies I might have to hand can be tossed in to pump up the volume.
Flatiron steak and bok choy
Serves 2.
1 flatiron steak, about 350g (12oz)
3 baby bok choy
2 tablespoons Shaoxing wine
2 teaspoons soy sauce
1 tablespoon sambal oelek
2 teaspoons peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
Slice the steak against the grain (see note above) as thinly as you can. Cut the bok choy in half lengthways.
In a small bowl, stir together the Shaoxing wine, soy and sambal oelek. Set aside.
Heat a wok or skillet over medium-high heat. Make a small pool in the centre with 1 teaspoon of the peanut oil. Add ginger and garlic and cook just until they become fragrant, then swirl the oil around the pan. Add the bok choy, tossing continuously with tongs or a couple of spatulas, and cook for about 3 minutes, until the stalks begin to soften. Remove to a plate.
Heat the second teaspoon of oil and stir-fry the sliced steak just until it loses its red raw colour. Pour over the sauce mixture, return the bok choy to the pan and cook for 1 or 2 minutes more until the meat is cooked through and the bok choy is tender. Serve immediately, over rice or noodles.
