Chilli Steak With Mushroom And Baby Bok Choy Broth

With succulent spicy beef and beautiful Asian mushrooms and greens, this hearty broth is a complete meal idea.

The ingredient of Chilli Steak With Mushroom And Baby Bok Choy Broth

• 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

The Instruction of chilli steak with mushroom and baby bok choy broth

• 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
• 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
• ladle the mushroom and baby bok choy broth into shallow serving bowls top with beef and sprinkle with chilli and remaining shallots serve immediately

Nutritions of Chilli Steak With Mushroom And Baby Bok Choy Broth

calories: 553 763 calories
calories: 31 grams fat
calories: 11 grams saturated fat
calories: 10 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 55 grams protein
calories: n a
calories: 3126 95 milligrams sodium
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calories: nutritioninformation