Zesty and fiery, this Asian beef recipe with pak choi is always a popular dinner recipe in our house. It's quick and easy to make so ideal for midweek as well as tasty enough for a special meal.
In our house, I do all the cooking. I would not have it any other way. I love to be in charge of the kitchen and usually I make all the decisions about what we're going to eat.
But sometimes, I do ask my husband what he'd like for dinner. When I do I can almost guarantee that this Asian steak with pak choi is the dish he'll request. He loves strong flavours and as the sauce in this recipe is not cooked, it packs a really strong punch. This recipe is adapted from Jamie Oliver's Happy Days with the Naked Chef.
What makes this Asian beef stir fry sauce different?
What really makes the sauce for this Asian beef different is that it is not cooked. That means that the raw ginger, garlic and chillies are still full of flavour and really make this a punchy vibrant tasting meal. It's almost like a dipping sauce but poured over the stir fry.
What ingredients do you need to make this Asian beef?
The sauce for this Asian beef and pak choi is a brilliant combination of oriental flavours. To make the recipe you'll need:
- Lime - I use a fresh lime as a I think the freshness is so important for this particular recipe. You could use bottled lime juice but I think it would affect the flavour.
- Chilli pepper - I usually use a red chilli pepper but green ones are also fine. As the chillies are not cooked they do keep their heat so it's up to you how many you add and whether to keep the seeds or remove them!
- Root ginger - I like to use a piece of fresh root ginger as it has a stronger punch than a paste or puree.
- Garlic - Just liek the ginger, fresh garlic is better than a paste or puree in this recipe.
- Soy sauce - I use light soy sauce.
- Pak choi -You could replace this with spinach or another Asian leafy vegetable.
How do you make this Asian beef with pak choi?
I always start by making the sauce. Mix together the ginger, garlic and chopped chilli pepper with the soy sauce and lime juice. Set aside.
Heat a little oil and fry the steak for about 3 minutes on each side. When it is cooked, remove it from the pan and let it rest.
Add a little water to the pan and deglaze. Pour the water from the pan into the sauce that you've already prepared.
Wilt the pak choi in the hot pan. Add a tablespoon of water too.
Slice the beef thinly. Serve the beef on top of the pak choi. Spoon the sauce over the top.
How can you adapt this Asian beef with pak choi?
I often adapt the vegetables that I serve with this Asian stir fry. Instead of using pak choi you can use any Asian greens. Alternatively you can stir fry sliced green peppers, baby corn and mange tout. Spinach and kale also work as substitutes.
You could also use chicken or pork instead of beef.
Can you substitute the beef to make it vegetarian?
This Asian stir fry would also work really well with crispy stir fried tofu in place of the beef. Just press the tofu, coat it in cornflour and then fry it. There are more details about how to cook crispy tofu in my chilli and black pepper tofu recipe.
What to serve with this Asian beef stir fry?
I like to serve this with plain rice as I just love that fiery sauce. However, any oriental rice works well as do noodles.
What can you do with the leftovers?
Any leftovers can be kept in the fridge for up to 3 days. Reheat in the microawave and then serve.
More Asian Inspired Recipes
Asian Beef and Pak Choi Recipe
- 1 lime juiced
- 1 red chilli pepper finely sliced
- 10 g root ginger grated or finely diced
- 1 clove garlic crushed
- 5 tablespoon soy sauce
- 2 steaks
- 300 g pak choi or spinach
- Put the lime juice, sliced chilli, ginger, garlic and soy sauce into a bowl. Mix well.
- Heat a griddle pan. Season the steaks with salt and pepper. Cooking time depends on the thickness of the steaks and how you like it done. Cook on each side then remove from the heat and leave to rest for a few minutes.
- Keep the pan on the heat. Pour a little water into the pan that has cooked the steaks. Scrape the bottom of the pan and then pour the liquid into the bowl with the sauce.
- Boil some water in a pan and then when it is bubbling, add the pak choi. Cook briefly then remove.
- Slice the steak thinly. Put the pak choi on the plates. Arrange the slices of steak on top of the pak choi. Spoon the sauce over the top. Serve with rice.
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This is perfect fo my husband. He loves hot dishes. I, on the other hand due to my sensitive stomach, am more on the mild side so I will take your advice and remove the seeds. Thanks for sharing!