Green Wok with Rib-Eye

Green wok with Rib-Eye
Serves 4

500 grams of rib-eye (entrecôte)
1+1 Tbsp peanut, sunflower or canola oil
1 tsp of sesame oil
2 cloves of garlic
1 piece of ginger, about the size of your thumb
1 small yellow onion
100 grams of sugar snaps
2 baby bok choi
1 green zucchini
1 lime
1 tsp of oyster sauce
1 tsp of fish sauce
1 tsp brown sugar or honey
Bunch of fresh cilantro (coriander)

  • Slice the rib-eye thinly in pieces
  • Peel the ginger and garlic and chop into small pieces
  • Peel onion and divide in two and slice each half
  • Wash and cut sugar snaps and bok choi into chunks
  • Wash and cut the zucchini into slices and then julienne each slice
  • Heat up 1 Tbsp of peanut oil in a wok
  • Add onion and rib-eye slices
  • Stir-fry in the wok for about 3 minutes
  • Transfer meat and onion to a plate that you cover with another plate to keep the heat.
  • Heat up the other tablespoon of oil and the sesame oil in the wok
  • Add garlic and ginger to flavour the oil for about 1 minute. Watch carefully as they can easy burn!
  • Add the veggies and wok for 3 minute on high heat
  • Add back the meat into the wok
  • Divide the lime into two and squeeze out the juice into the wok
  • Add oyster and fish sauce, sugar or honey and stir
  • Wok for an additional 1 minutes
  • Remove from heat and sprinkle coriander leaves on top and serve with steamed rice!
Tip! To get thin rib-eye slices you can use frozen rib-eye steaks that you let half thaw. It makes it easier to slice when they are a little frozen.
The rib-eye can be exchanged for chicken or firm tofu for a true “green” dish!


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