Sticky Chinese-Style Pork Steak With Sesame Brown Rice

Before you start cooking, take your steak out of the fridge, open the packet and let them adjust to room temperature

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, wash, then trim the base from your pak choi, then separate the individual leaves and discard the base[s]

Trim your spring onion[s], then cut each spring onion into thirds

Peel and finely chop (or grate) your garlic

Pat your pork loin steak[s] dry with kitchen paper

Rub the pork loin steak[s] with a little vegetable oil

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the steak[s] and cook for 5-6 min on each side or until browned and cooked through (no pink meat!)

Once done, transfer the cooked pork loin steak[s] to a clean chopping board or plate, cover with a clean tea towel and leave to rest until serving

Reserve the pan for the next step

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the pak choi leaves and chopped spring onion and cook, covered, for 3-4 min or until both are softened

Once softened, add the chopped garlic with your toasted sesame oil and cook for 1 min further – this is your sesame pak choi & spring onions

Meanwhile, heat a second pan (preferably non-stick) over medium-low heat

Once hot, add your soy sauce, hoisin sauce and honey and cook for 1-2 min or until thickened to a sticky consistency – this is your sticky sauce

Once sticky, remove the pan from the heat and add the rested pork steak[s]

Turn the pork steak[s] in the sticky sauce until fully coated – these are your sticky Chinese-style pork steak

Slice the sticky Chinese-style pork steak finely into strips on a clean board

Add your black sesame seeds to the cooked rice and fluff with a fork – this is your sesame rice