Grilled Rib-Eye with Garlic Bok Choi

Grilled Rib-Eye with Garlic Bok Choi
Serves 4

4 steaks of rib-eye, about 120-150 gram each
2 cloves of garlic
1 Tbsp of rapeseed/ sunflower oil
1 Tbsp soy sauce
1 Tbsp honey

400-500 gram of Shanghai or Baby bok choi
1 Tbsp rapeseed/sunflower oil
2 cloves of garlic
1 thumb size piece of fresh ginger
1 tsp sesame oil
2 Tbsp Oyster sauce
1 tsp brown sugar
1 L Water

Grilled rib-eye

  • In a bowl mix oil, soy sauce, honey and 2 pressed garlic cloves.
  • Add the rib-eye steaks and let marinade for min 1 hour
  • Grill the rib-eye on an outdoor grill or inside in a hot grilling pan until desired doneness.
  • If steaks are about 1 inch 2-4 min per side is a good rule for medium to medium-rare steaks.

Garlic Bok Choi

  • Rinse and clean the bok choi and divide them in two
  • In a large saucepan bring to boil about 1 liter of water
  • Add bok choi halves and simmer for about 5 minutes. The bok choi stems should still be firm.
  • Pick up the bok choi with a tong and add to a large strainer to remove excess water
  • Peel and slice in thin slices the 2 cloves of garlic and ginger
  • Heat up 1 Tbsp of oil in a wok or large frying pan
  • Add garlic and ginger and cook for about 1 minute. Watch carefully as they can easily burn.
  • Add sesame oil, sugar and oyster sauce and let it all boil for about 1 min.
  • Note: As oyster sauce contains water it can splatter really bad when added to the hot oil. Handle with care!
  • Add the bok choi and wok for 1-2 minutes
  • Transfer to a large serving plate and pour the sauce on top

Serve the rib-eye and bok choi with steamed rice.


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