Servings: 2

10 oz. sirloin steak , (ideally 1.5cm thick) 10 oz. sirloin steak , (ideally 1.5cm thick)
1 1/2” piece of ginger 1 ½” piece of ginger
1 T red miso paste 1 T red miso paste
2 tsp runny honey 2 tsp runny honey
1 T red wine vinegar 1 T red wine vinegar
2 pak choi (250g) (large bok choi) 2 pak choi (250g) (large bok choi)

Take steak out of fridge 1 hour before.
Pull the fat off the sirloin, finely slice the fat and place it in a cold non-stick frying pan.
Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up, too.
Cut off the sinew, then dice the steak into 3cm chunks and toss with the miso until well coated.
Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.
Cook for 4 minutes, tossing regularly, then drizzle in the honey and 1T of red wine vinegar. Toss for 1 more minute until shiny and sticky.
Meanwhile, halve the pak choi, cook in a pan of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up.
Spoon over the steak and sticky juices from the pan, making sure to fill up choi cups and finish with the reserved crispy bits