Roasted Beef with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just over an hour and tastes like you've been cooking all day. The beef tenderloin stays beautifully tender while the pak choi wilts into something sweet and silky, all coated in a ginger and garlic sauce that'll make your kitchen smell incredible. I love that pak choi is packed with calcium and vitamins, so you're getting real nutrition alongside that restaurant quality meal. Best part? You need just one pan and basic ingredients you probably have on hand already.
Ella x
Ingredients
- ¾ kgbeef tenderloin(trimmed of excess fat)
- ¾ kgpak choi(halved lengthwise)
- 6garlic cloves(minced)
- 2 tbspfresh ginger(finely grated)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbsprice vinegar
- 2 tbspolive oil
- 1 tbsphoney
- 1 tspkosher salt
- ½ tspblack pepper
- ¼ tspred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry meat ensures better browning and a more flavorful crust.
- 2
Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until golden brown, then transfer to the oven.
Tip: A screaming hot pan creates a beautiful caramelized exterior.
- 3
While beef roasts, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger in a small bowl.
Tip: This glaze can be prepared ahead of time.
- 4
Roast beef for 18-22 minutes for medium-rare, checking with a meat thermometer (130-135°F internal temperature). Remove and let rest for 5 minutes.
Tip: Resting allows juices to redistribute, keeping the meat tender.
- 5
In the same skillet used for beef, heat sesame oil over medium-high heat. Add pak choi halves cut-side down and cook for 3-4 minutes until lightly caramelized.
Tip: Don't move the pak choi too much to achieve a nice golden color.
- 6
Flip pak choi, reduce heat to medium, and cook for another 3-4 minutes until tender. Season lightly with salt and pepper.
Tip: The pak choi should be tender but still maintain some texture.
- 7
Slice the rested beef tenderloin into ½-inch thick slices. Arrange on a serving platter with the roasted pak choi.
Tip: Slice against the grain for maximum tenderness.
- 8
Drizzle the prepared soy-ginger glaze over the beef and pak choi. Garnish with sesame seeds and sliced green onions if desired, and serve immediately.
Tip: Warm the glaze gently before serving for better flavor distribution.
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