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Ribeye, Pak choi, Teriyaki sauce


  • 8oz Ribeye

  • Vine cherry tomato

  • 1x Pack Pak choi

  • 1x Chilli

  • 10g Ginger

  • 1x Clove garlic

  • 85g Light brown soft sugar

  • 70ml Light soy sauce

  • 1 Large garlic clove, crushed

  • 4cm Piece ginger, peeled and finely grated

  • 1 tbsp Cornflour

  • 1 tbsp Rice wine vinegar


Recipe by @philvickery3


  1. Take your shallot and peel it, finely slice and add to a pan with a knob of butter in on a low temperature add the pepper corns, cook for 2 minutes, and add your brandy, reduce by half. Add the beef stock and bring to the boil, add the cream, and cook for 3-4minutes. Season.

  2. On a tray add the tomato and lightly season with salt and oil, roast at 180 degrees for approx. 6 minutes.

  3. Take the Pak choi out of the packet and take the root off, wash thoroughly and blanch in water for 1-2minutes. While the Pak choi is cooking bring a pan to a medium heat and add the ginger chilli and garlic when the Pak choi is ready add to the pan and mix well. Remove and serve.

  4. Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water


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