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Sticky tamarind steak with miso pak choi Recipe

Sticky tamarind steak with miso pak choi
Source: sainsburys



  • 2 tbsp tamarind paste
  • 2cm fresh ginger, peeled and finely grated
  • 1½ tbsp dark brown sugar
  • 1 garlic clove, crushed
  • 2 small red chillies, deseeded, 1 finely chopped, 1 thinly sliced
  • 15g coriander, leaves separated, stalks finely chopped
  • 310g thin cut sirloin steaks, at room temperature
  • 100g basmati rice
  • 2 spring onions, finely sliced
  • 2 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tsp sesame seeds
  • 1 tbsp miso paste
  • 200g pak choi
  • 130g spinach
2 servings


  • Add the tamarind, ginger, sugar, garlic and chopped chilli to a small pan and heat over a medium heat until the sugar has just dissolved.
  • Remove from the heat and stir in the coriander stalks. Put the steaks in a small bowl, add the marinade and mix together until the steaks are well coated.
  • Leave to marinate for 2 hours.
  • Bring a medium pan of salted water to the boil and cook the rice according to the instructions on the packet.
  • Heat a heavy-bottomed frying pan over a high heat until smoking, then cook for 2½ minutes on each side for medium rare or 3 minutes for medium.
  • Remove from the heat, place on a board and loosely cover with foil. Leave to rest.
  • Put the oyster sauce, sesame oil, sesame seeds and miso paste into a small pan with a splash of water over a medium heat.
  • Gently simmer for 1 minute, stirring until well combined.
  • Bring a medium pan of water to the boil and cook the pak choi and spinach for 2-3 minutes until just tender, then drain, quarter lengthways and toss with the sauce.
  • Slice the steak, then scatter over the sliced chilli, coriander leaves and spring onions and serve with the greens and rice.

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A recipe from sainsburys

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