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
Season the steaks liberally with salt.
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.
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.
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.
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.
Slice the steaks and place those over the vegetables. Add the baby corn on top. Scatter over the bean shoots and serve.
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