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2 x 250g (8.8 oz) scotch fillet (ribeye) steaks (any cut of steak you fancy will work well)
vegetable oil, for brushing
1 bunch gai lan (Chinese broccoli) or broccolini
1 tbsp of finely chopped garlic
1 cup beef stock
3 whole star anise
4 tbsp butter
crispy fried shallots
Hoisin & ginger marinade:
4 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp sesame oil
1 tbsp finely grated fresh ginger
3 garlic cloves, finely chopped
For the hoisin & ginger marinade, combine ingredients in a bowl and whisk to combine. Add the steaks to a large bowl and pour over the marinade. Turn over the steaks and ensure they are evenly coated in the marinade. Set aside for 20–30 minutes to do their thing.
Place a medium non-stick or skillet pan over high heat. Brush with a little oil, then add the gai lan and cook for around 1 minute on each side, or until you get a nice char. Lower the heat to medium. Add the garlic and continue to sauté the greens for 3-4 minutes or until tender. Transfer to a plate and set aside.
Turn up the heat to medium-high and brush with extra oil. Remove the beef from the marinade (reserving the remaining liquid) and transfer to the hot pan. Cook steaks for 2-3 minutes on each side (for medium-rare) or until cooked to your liking. Allow to rest for 2-3 minutes before slicing and serving.
While the steaks are resting, make your sauce. Place the pan you cooked the steaks in back over high heat. Add the reserved marinade, stock and the star anise. Simmer for 2-3 minutes until the sauce has thickened slightly. Remove the star anise and discard, then stir in the butter. Keep stirring until the butter has melted and the sauce has thickened slightly.
Serve the sliced steak with sauted gai lan and generous spoonfuls of sauce. Top with a handful of fried shallots for a savoury crunch!
Simple & Effective
I’ve never tried making an Asian stye steak before, so was blown away with how good this tasted. So easy to follow the recipe and doesn’t take a lot of time to cook. Added some coconut rice on the side which went well mopping up the drizzled marinade. Will be cooking again for sure.