Chilli steak with mushroom and baby bok choy broth

Appetizing Chilli steak with mushroom and baby bok choy broth Recipe

With succulent spicy beef and beautiful Asian mushrooms and greens, this hearty broth is a complete meal idea.
Chilli steak with mushroom and baby bok choy broth
Prep Time : 0:15 | Cook Time : 0:17 | Total Time : 0:32 | Serving : 4 person.


  • 4 (about 200g each) beef fillet steaks

  • 2 tablespoons sambal oelek

  • 1 tablespoon peanut oil

  • 1L (4 cups) Massel vegetable liquid stock

  • 60ml (1/4 cup) soy sauce

  • 60ml (1/4 cup) oyster sauce

  • 2 garlic cloves, crushed

  • 200g button mushrooms, halved

  • 1 x 150g pkt shimeji mushrooms, separated

  • 8 baby bok choy, halved lengthways

  • 4 green shallots, ends trimmed, thinly sliced diagonally

  • Salt & freshly ground black pepper

  • 2 fresh long red chillies, thinly sliced


  • Step 1

    Brush beef all over with sambal oelek. Heat oil in a large frying pan over medium heat. Add beef and cook for 5 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

  • Step 2

    Meanwhile, combine the stock, soy sauce, oyster sauce and garlic in a large saucepan. Bring to the boil over high heat. Reduce heat to medium and add button and shimeji mushrooms. Simmer, covered, for 5 minutes or until the mushrooms are tender. Add the bok choy and cook for a further 2 minutes or until the bok choy just wilts. Remove from heat and stir in half the green shallots. Taste and season with salt and pepper.

  • Step 3

    Ladle the mushroom and baby bok choy broth into shallow serving bowls. Top with beef and sprinkle with chilli and remaining shallots. Serve immediately.

User Review
0 (0 votes)