Ingredients
2 x 200g/7 oz sirloin or rib-eye steaks steaks
1 tbsp vegetable oil
100g (3.5 oz) baby corn, cut in half lengthways
4 bok choy, sliced in half lengthways
1 bottle Marion’s Kitchen Honey Soy Garlic Marinade
3 garlic cloves, roughly chopped
1 onion, cut into wedges
100g (3.5 oz) asparagus
1 handful bean shoots
sea salt
Instructions
STEP 1
Season the steaks liberally with salt.
STEP 2
Heat the oil in a large frying pan over high heat. Add the steaks. And the baby corn. Sear the baby corn for 2 minutes or until nicely coloured, then remove them from the pan. Flip the steaks over and continue cooking. In the meantime, add in the bok choy, cut side down.
STEP 3
When your steaks are almost cooked to your liking (about 3 minutes each side for medium-rare), pour over the Honey Soy Garlic Marinade. Flip the steaks over a couple of times in the marinade as it bubbles. Then remove the steaks and allow them to rest.
STEP 4
Add the garlic and onion into the pan. By now the bok choy should have nicely caramelised, so remove those and lay them out on a serving platter.
STEP 5
Add the asparagus into the pan and stir-fry with the onion and garlic for about 2 minutes. Then transfer the vegetables to the same plate as the bok choy.
STEP 6
Slice the steaks and place those over the vegetables. Add the baby corn on top. Scatter over the bean shoots and serve.
