This is one of my favorite dishes to cook for my family because it is fast, easy and yummy. The key here is marinating the meat. I do this the moment I come home from the supermarket and keep it in the fridge; now, tomorrow’s dinner is taken care of.
note: I don’t really measure ingredients when cooking, I just eye-ball it, so feel free to add/reduce amount of ingredients. It’s not an exact science, so don’t be scared, I’m sure that it’s still edible and delicious when you’re done.
MARINATED PORK STEAK w/ STIR-FRIED BOK CHOY
Ingredients:
a kilo of pork steak (about 6- 7 pieces)
Marinade:
1/8 c lemon juice or calamansi juice
1/2 cup soy sauce
1/8 cup balsamic vinegar
ground pepper
dried rosemary
a little olive oil (optional)
2 bunches bok choy or pechay, cut sliced into 1/2″ pieces
1 medium red onion, minced
granulated garlic
salt and pepper
soy sauce balsamic vinegar
olive oil for saute-ing/stir-frying
Here’s How:
Mix all the marinade ingredients in a plastic container. Wash and dry the pork steak and add it in the marinade. Cover the container and put in the fridge until ready to cook; use it within 3 days though, I’m not sure about the quality and safety of marinated meats beyond that time. Just to be on the safe side, always cook marinated meat within 3 days.
Note: alternately you can marinate these in a zip lock plastic bag for more convenience.
When it’s time to cook, heat the grill or non-stick pan, then cook marinated pork steak for about 5 minutes on each side or until browned, depending on how thick is the meat.
For the bok choy: Heat a little olive oil in a pan, saute minced onion until transparentthen add the bok choy strands; season with granulated garlic, salt and pepper and a little soy sauce and balsamic vinegar. Cook until wilted. Add a little water, about a tablespoon
if it gets too dry.
Happy Cooking!
Olive
Marinated Pork Steak with Bok Choy
Ingredients
- a kilo of pork steak about 6- 7 pieces
- Marinade:
- 1/8 c lemon juice or calamansi juice
- 1/2 cup soy sauce
- 1/8 cup balsamic vinegar
- ground pepper
- dried rosemary
- a little olive oil optional
- 2 bunches bok choy or pechay cut sliced into 1/2″ pieces
- 1 medium red onion minced
- granulated garlic
- salt and pepper
- soy sauce balsamic vinegar
- olive oil for saute-ing/stir-frying
Instructions
- Mix all the marinade ingredients in a plastic container. Wash and dry the pork steak and add it in the marinade. Cover the container and put in the fridge until ready to cook; use it within 3 days though, I’m not sure about the quality and safety of marinated meats beyond that time. Just to be on the safe side, always cook marinated meat within 3 days.
- Note: alternately you can marinate these in a zip lock plastic bag for more convenience.
- When it’s time to cook, heat the grill or non-stick pan, then cook marinated pork steak for about 5 minutes on each side or until browned, depending on how thick is the meat.
- For the bok choy: Heat a little olive oil in a pan, saute minced onion until transparentthen add the bok choy strands; season with granulated garlic, salt and pepper and a little soy sauce and balsamic vinegar. Cook until wilted. Add a little water, about a tablespoon
- if it gets too dry.
