Jamie Oliver Pak Choi Recipes

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BEEF WITH SOY SAUCE AND GINGER



Beef with Soy Sauce and Ginger image

Provided by Jamie Oliver

Categories     main-dish

Number Of Ingredients 9

2 (8 ounce/ 225 gram) sirloin steaks
Sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
1/2 a garlic clove, finely grated
1 lime, juiced
Olive oil

Steps:

  • On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes.
  • Now cook your greens in salted boiling water until tender.
  • While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.
  • When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.

PAN-FRIED DUCK BREAST WITH PAK CHOI & ASPARAGUS



Pan-fried duck breast with pak choi & asparagus image

Duck works brilliantly with Asian flavours. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop for a perfectly cooked duck breast.

Provided by Jamie Oliver

Categories     Duck Recipes     Romantic meals     Dinner for two     Asian

Time 20m

Yield 2

Number Of Ingredients 8

1 x 200 g free-range duck breast
6 cm piece of ginger
2 cloves of garlic
1 fresh red chilli
½ a bunch of asparagus, (175g)
2 pak choi
1 tablespoon low-salt soy sauce
1 tablespoon rice vinegar

Steps:

  • Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
  • Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
  • Meanwhile, peel and finely slice the ginger and garlic, finely slice the chilli. Snap the woody ends off the asparagus.
  • Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
  • Sprinkle the ginger, garlic and chilli into the hot pan and cook for 3 to 5 minutes, or until crisp, stirring regularly. Alongside, blanch or steam the pak choi and asparagus for 2 minutes.
  • Mix the soy sauce and rice vinegar together in a small bowl to make a dressing, adding any resting juices from the duck.
  • Slice the cooked vegetables in half lengthways and arrange on a serving platter. Slice the duck into thin pieces at an angle and arrange over the top. Spoon over the dressing and sprinkle over the crispy ginger, garlic and chilli, to finish.

Nutrition Facts : Calories 248 calories, Fat 10.3 g fat, SaturatedFat 2.6 g saturated fat, Protein 31.7 g protein, Carbohydrate 6.7 g carbohydrate, Sugar 4.7 g sugar, Sodium 1.6 g salt, Fiber 3.3 g fibre

BEEF WITH PAK CHOI, MUSHROOMS AND NOODLES



Beef with pak choi, mushrooms and noodles image

If you love fragrant, spicy flavours, this amazing beef and pak choi noodle recipe is for you

Provided by Jamie Oliver

Categories     Mains     Jamie's Dinners     Beef     Asian     Mushroom     Meals for one

Time 30m

Yield 1

Number Of Ingredients 11

75 g thin rice noodles
115 g quality beef sirloin
olive oil
1 teaspoon ground cumin
sea salt
½ red onion, finely sliced
1 thumb-sized piece fresh ginger, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
1 small handful shiitake and oyster mushrooms, brushed clean and torn up
200 ml organic chicken stock
1 pak choi, quartered

Steps:

  • Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a small pinch of salt and rub all over.
  • Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chilli and cook for a couple of minutes, then add the mushrooms, stock and pak choi.
  • Drain the noodles and add them to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and pak choi in a big bowl, with the beef slices on top. Pour over the broth from the pan.

Nutrition Facts : Calories 672 calories, Fat 23.8 g fat, SaturatedFat 5.3 g saturated fat, Protein 38.3 g protein, Carbohydrate 75.0 g carbohydrate, Sugar 3.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

TERIYAKI STEAK WITH PAK CHOI & NOODLES



Teriyaki steak with pak choi & noodles image

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

½ tsp Chinese five-spice powder
2 lean beef steak , 175g each
1 tbsp sunflower oil
2 pak choi , trimmed and quartered
1 medium carrot , thinly sliced
1 red pepper , deseeded and thinly sliced
150g pack straight-to-wok egg noodles
3 tbsp teriyaki sauce

Steps:

  • Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
  • Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
  • Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

Nutrition Facts : Calories 460 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium

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