EPIC Steak Fry Up on FIRE- Camp Cooking in the Kimberley

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Recipe:

Feeds 3
10 min prep time
25 min cook time
(recipe is gluten free)

Ingredients
• 2x 250g scotch fillets
• 4cm (1.5 inch) of ginger sliced in to thin spears, about 3mmx3mmx20mm
• 4 cloves of garlic sliced 2mm thick (not diced)
• 1 bunch bok choy/buk choy/pak choy (whatever you can get)
• 1tsp sesame oil
• 1tspn rice bran or other flavourless oil
• 1 tbpsn Black Bean Sauce
• 1tsp red wine vinegar
• 1tbspn black bean sauce
• 2 tbspn fried shallots
• 1tbspn olive oil

Directions
• Peel and slice the ginger and garlic and place in a frypan with 1tbspn of olive oil on medium heat until browned and crispy (around 10-15 minutes).
• Cut the Asian greens in to thirds and rinse, then place them in a wok or fry pan with 1tsp sesame oil, 1tspn flavourless oil and 1tbspn oyster sauce. Fry on medium/high heat for 5 minutes or until wilted.
• Once the garlic and ginger is finished, remove it and place it on a paper towel, but leaving the flavour-packed oil in the pan.
• Heat the pan to high heat and sear the steaks in the oil, cook them until they are rare (about 3 minutes), then add in the red wine vinegar and black bean sauce. Cook for an additional 1 minute, or until they are cooked to your liking.
• Slice up the steaks and serve with the greens on top and garnish with the crispy garlic, ginger and some fried shallots (optional – add some fresh chopped chilli).