Looking for a new recipe to brighten up your dinner routine?
Thankfully, chef Paul Flynn is on hand with some gorgeous meal inspo.
Get adventurous and try his peppered hoisin steak recipe!
Peppered hoisin steak with pak choi, spring onions, chilli and ginger
- 1 x 250g rib-eye steak
- a drizzle of sunflower oil
- 2 tbsp hoisin sauce
- 2 pak choi, quartered
- 1 bunch of spring onions, trimmed
- 1 garlic clove, sliced
- 2cm piece of ginger, peeled and finely chopped
- 1 fresh red chilli, deseeded and quartered lengthways
- 1 tbsp toasted sesame oil
- a knob of butter
- 150ml water
- 1 tbsp sesame seeds, toasted
- a sprinkle of shop-bought crispy onions
- Season the steak with salt and lots of black pepper. Heat the sunflower oil in a pan over a high heat and allow it to smoke gently before adding the steak. I like to cook my steak medium-rare so I’ll usually give it 3 minutes on one side and 2 minutes on the other, but this entirely depends on the thickness of the steak.
- Remove the steak from the pan, put it on a plate to rest, cover in foil and keep warm. Put the hoisin sauce in a medium-sized bowl to await the steak.
- Meanwhile, put the pak choi, spring onions, garlic, ginger, chilli, sesame oil, butter and water in a small saucepan with a pinch of salt. Cover and cook on a high heat for 3 minutes or so, until the pak choi is tender and the water has reduced down to a buttery emulsion.
- Pour any meat juices into the hoisin sauce. Cut the steak into 1cm-thick slices then add to the sauce, turning to coat.
- To serve, alternate the steak and vegetables in warm bowls, then scatter over the toasted sesame seeds and crispy onions. Eat with simple boiled rice.
Butter Boy: Collected Stories and Recipes by Paul Flynn is available in bookstores nationwide