RECIPE: Peppered hoisin steak with pak choi, spring onions, chilli and ginger

Pic: Harry Weir Photography

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!

Pic: Harry Weir Photography

Peppered hoisin steak with pak choi, spring onions, chilli and ginger

Serves 2


  • 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


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