This recipe is more involved than ones we normally bother with. First up, it needs dashi stock so I made some using the kombu we have left in the cupboard (no bonito flakes though, which makes it simpler to make but not quite as tasty). This is left to simmer with various ingredients – cinnamon, garlic, ginger and chilli flakes.
The steak is then marinaded in soy sauce, sugar, chilli sauce, cinnamon, garlic and ginger. It sits in this for about 30 minutes, whilst the stock (no longer being heated) sits and infuses.
Then there’s a frantic period before serving. Cook the steak on both sides, and cook the bok choy and sugar snap peas in the broth, then throw in some cooked noodles and serve with the beef sliced on top.
The end result is good. The beef is really really tasty but the broth was a bit lacklustre. Still, this does come from the “Low Fat” chapter of Nigella’s How To Eat and for something which is supposedly good for us this was pretty tasty.