The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chinese steak with pak choi
Our fab fakeaway is packed with authentic Chinese flavour. Tender chunks of bavette steak are sizzled with stir-fried pak choi, pepper, baby corn and sugar snap peas in an aromatic sauce, then served with heaps of rice. And it’s on the table in 25 minutes. Wok on!
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 140g basmati rice
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 spring onion
- 1 pepper
- 1 pak choi
- 80g baby corn
- 1 chilli
- 2 bavette steaks
- 80g sugar snap peas
- 2 tsp ground coriander
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 528
Protein: 42g
Carbs: 75g
Fat: 8.4g
Ingredients
- 8 spring onion
- 1 pepper
- 2 pak choi
- 160g baby corn
- 1 chilli
- 4 bavette steaks
- 280g basmati rice
- 200g sugar snap peas
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp ground coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 514
Protein: 42g
Carbs: 72g
Fat: 8.2g
Chinese steak with pak choi
Our fab fakeaway is packed with authentic Chinese flavour. Tender chunks of bavette steak are sizzled with stir-fried pak choi, pepper, baby corn and sugar snap peas in an aromatic sauce, then served with heaps of rice. And it’s on the table in 25 minutes. Wok on!
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Beef
Allergens: Soya, Wheat
Cooking Instructions
Slice, slice, baby!
- Slice the spring onions into 2cm pieces, then deseed and thinly slice the pepper. Trim the pak choi and cut into bite-size pieces, then halve the baby corn lengthways. Thinly slice the chilli (remove the seeds for less heat).
- On a separate board, trim any visible fat from the steaks then chop into bite-size chunks.
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Sizzle the steak & veg
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a high heat. Stir-fry the steak for 4-5 mins until browned all over, then remove and set aside.
- Keep the pan over a high heat, spritz with more cooking spray and tip in the spring onions and pepper. Cook for 3-4 mins.
- Add the baby corn and sugar snaps and cook for 2 mins.
Spice things up
- Add the chilli (to taste) and ginger & garlic paste to the pan and cook for 2 mins.
- Sprinkle in the coriander, tamari and oyster sauce and add the pak choi. Crumble in the stock, pour in 150ml water (200ml for 4 portions) and stir well, then return the steak to the pan. Cook for 3-4 mins until the sauce coats the meat and veg.
Grab your chopsticks
- Spoon the stir-fry over the rice and serve.