Steak with Sizzled Spicy Krunchilli Peanuts

Trim pak choy and cut length ways into quarters. Slice cucumber into rounds. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and  cook for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Turn the heat off and add to the pan the spring onions, honey/lemon juice (to taste), and white sesame seeds. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and Krunchilli (see tip - it's spicy), cooking for 3-4 minutes until nuts start to change colour. Remove from pan and let cool slightly.

Slice steak as desired. Divide rice between bowls with seared pak choy, cucumber and top with sliced steak. Garnish steak with sizzled peanut Krunchilli topping. Enjoy!

Trim pak choy and cut length ways into quarters. Slice cucumber into rounds. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and  cook for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Turn the heat off and add to the pan the spring onions, honey/lemon juice (to taste), and white sesame seeds. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and Krunchilli (see tip - it's spicy), cooking for 3-4 minutes until nuts start to change colour. Remove from pan and let cool slightly.

Slice steak as desired. Divide rice between bowls with seared pak choy, cucumber and top with sliced steak. Garnish steak with sizzled peanut Krunchilli topping. Enjoy!

Trim pak choy and cut length ways into quarters. Slice cucumber into rounds. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and  cook for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Turn the heat off and add to the pan the spring onions, honey/lemon juice (to taste), and white sesame seeds. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and Krunchilli (see tip - it's spicy), cooking for 3-4 minutes until nuts start to change colour. Remove from pan and let cool slightly.

Slice steak as desired. Divide rice between bowls with seared pak choy, cucumber and top with sliced steak. Garnish steak with sizzled peanut Krunchilli topping. Enjoy!

Trim pak choy and cut length ways into quarters. Slice cucumber into rounds. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and  cook for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Turn the heat off and add to the pan the spring onions, honey/lemon juice (to taste), and white sesame seeds. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and Krunchilli (see tip - it's spicy), cooking for 3-4 minutes until nuts start to change colour. Remove from pan and let cool slightly.

Slice steak as desired. Divide rice between bowls with seared pak choy, cucumber and top with sliced steak. Garnish steak with sizzled peanut Krunchilli topping. Enjoy!

Trim pak choy and cut length ways into quarters. Slice cucumber into rounds. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and  cook for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Turn the heat off and add to the pan the spring onions, honey/lemon juice (to taste), and white sesame seeds. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and Krunchilli (see tip - it's spicy), cooking for 3-4 minutes until nuts start to change colour. Remove from pan and let cool slightly.

Slice steak as desired. Divide rice between bowls with seared pak choy, cucumber and top with sliced steak. Garnish steak with sizzled peanut Krunchilli topping. Enjoy!

Trim pak choy and cut length ways into quarters. Slice cucumber into rounds. Trim spring onion and cut into 5cm lengths, then thinly slice length ways.

Pat porterhouse steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is hot, add steak and  cook for 3-4 minutes each side for medium doneness (adjust cooking time to desired doneness). Take steak off heat and rest.

Heat the same pan used for the steak over medium-high heat. Add a small amount of oil and add pak choy, moving the pan and cooking for 2-3 minutes, until seared and bright green. Turn the heat off and add to the pan the spring onions, honey/lemon juice (to taste), and white sesame seeds. Season with salt and pepper. Remove from the pan and set aside.

In the same pan, over medium heat, add peanuts and Krunchilli (see tip - it's spicy), cooking for 3-4 minutes until nuts start to change colour. Remove from pan and let cool slightly.

Slice steak as desired. Divide rice between bowls with seared pak choy, cucumber and top with sliced steak. Garnish steak with sizzled peanut Krunchilli topping. Enjoy!