ASIAN BEEF WITH PAK CHOI AND RADISHES

My diet is based on a lowcarbohydrate intake – I try to keep mine below 90g a day – so I’ve given carb counts for all these recipes. This dish feels like a takeaway treat, just don’t add rice!

CARB COUNT: 26g per person

Serves 2

2 x 250g (9oz) ribeye steaks Sea salt and freshly ground black pepper

A splash of vegetable oil 6 garlic cloves, sliced

4cm (1½in) knob of fresh ginger, finely diced

2tsp cracked black pepper 1tbsp Chinese five-spice powder 2 star anise

2tsp clear honey

75ml (2½fl oz) dark soy sauce 75ml (2½fl oz) rice wine vinegar 75ml (2½fl oz) white wine 150ml (5fl oz) chicken gravy (I make it with Bisto granules) 2 pak choi, leaves separated ¼ white radish (called mooli or daikon), peeled and cut in thin noodle-like strips

A bunch of breakfast radishes, topped and halved lengthways ½ a bunch of spring onions, trimmed and cut into 2cm (¾in) pieces

1 red chilli, thinly sliced

A little sesame oil

Season the steaks and heat the oil in a heavy-based frying pan. Brown the steaks for 3 minutes on each side for medium rare. Set aside on a warm plate. Add more oil to the pan, then the garlic and ginger. Cook, stirring, until golden. Add the pepper, fivespice and star anise. Add the honey and let it darken. Add the soy sauce, vinegar and wine. Bring to the boil and reduce by two-thirds. Add the gravy and bring to the boil, then lower the heat. Add the pak choi and white and breakfast radishes and wilt the leaves, then add the spring onions and chilli. Season and add the sesame oil. Cut the steaks into 1cm (½in) slices. Pile the veg and meat in warmed shallow bowls, then pour the liquor over.