Grilled Beef with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes restaurant quality. Tender beef sirloin pairs beautifully with crispy grilled pak choi, which is packed with calcium and vitamins that support bone health. The ginger and garlic create an aromatic Asian inspired sauce that makes everything taste incredible without requiring expensive ingredients or complicated techniques. It's the kind of meal that impresses family and friends while keeping your prep work minimal and your wallet happy.
Ella x
Ingredients
- 4 piecesbeef sirloin steaks(1 inch thick, about 200g each)
- 8 headspak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 4 piecesgarlic cloves(minced)
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 2 piecesgreen onions(chopped for garnish)
Detail level
Instructions
- 1
Combine soy sauce, sesame oil, minced ginger, minced garlic, rice vinegar, and honey in a small bowl to create the glaze. Stir until honey dissolves completely.
Tip: Prepare the glaze while your grill preheats for better time management.
- 2
Pat the beef steaks dry with paper towels, then brush both sides lightly with olive oil. Season generously with salt, black pepper, and red chili flakes.
Tip: Dry meat helps achieve a better crust when grilling.
- 3
Preheat your grill to high heat (around 450°F). Once hot, place the steaks on the grill and cook for 4-5 minutes on the first side without moving them.
Tip: Don't flip too early; let the meat develop a golden crust for better flavor.
- 4
Flip the steaks and cook for another 3-4 minutes for medium-rare doneness. In the final minute, brush the steaks generously with the prepared glaze.
Tip: Use an instant-read thermometer to check for 130-135°F internal temperature for medium-rare.
- 5
Transfer the steaks to a warm plate and loosely tent with foil. Let them rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.
- 6
While the steaks rest, place pak choi halves cut-side down on the grill over medium-high heat. Grill for 3-4 minutes until the cut surface is lightly charred.
Tip: The pak choi will wilt slightly and develop a pleasant smoky flavor from grilling.
- 7
Flip the pak choi and cook for another 2 minutes. Brush lightly with the remaining glaze during the last minute of cooking.
Tip: Don't overcook the pak choi as it will become too soft and lose its texture.
- 8
Arrange the grilled pak choi on serving plates, top each with a glazed steak, and drizzle any pan juices over the meat. Garnish with chopped green onions and serve immediately.
Tip: For extra flavor, drizzle a touch of sesame oil over the finished dish just before serving.
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