Saké Steak with Cardamom Rice and Stir Fried Pak Choi

Before you think that I ate all that can I just say that this dish was for four! It’s an absolutely fantastic way of serving steak as it make the meat go twice as far and the 3 hrs marinating time leaves it melt-in-your-mouth soft. 

Saké Steak recipe - adapted from Nigella Lawson's 'Feast' cookbook

Serves Four

• In a large bowl, combine 2 tsp English Mustard + 2 tbsp Soy sauce + 4 tbsp Worcestershire sauce + 2 tbsp olive oil + 2 garlic cloves, sliced. Add 2 x 300g Fillet or Sirloin Steak and massage the marinade into the meat. Cover and leave for 3 hrs or in the fridge for up to 2 days. N.B Let the steaks come to room temperature before cooking.
• Rinse 300g Basmati Rice until the liquid runs clear and place in a saucepan with double the volume of water and 4 Cardamom pods, bruised. Bring to the boil then turn the heat to the lowest possible and leave to cook for 15 minutes.
• Meanwhile, heat a ridged pan until smoking and fry the steaks, out of their marinade, for 2 minutes on either side. Immediately take off the heat and wrap the steaks in a double layer of foil. Leave to rest for ten minutes on a wooden board.
• For the sauce: Bring 120ml Saké to the boil in a tiny saucepan. Take the pan off the heat and add in 2 tbsp Soy Sauce + 1 tsp Fish sauce + 2 tsp Worcestershire sauce + 2 tsp English Mustard, and whisk to combine. Keep warm.
• Heat 2 tbsp Sesame oil in a wide frying pan and then add 3 heads of Pak choi, leaves separated, and fry until wilted.
• Unwrap the steak and slice thinly on the diagonal
• Pile the rice onto a large serving dish and arrange the steak and pak choi on top. Drizzle over the sauce.