Five-Spice Seared Beef with Scallion-Ginger Sauce

Steakhouse char meets takeout flavour in this quick weeknight dinner built around lean sirloin steak. A five-spice crust gives the beef deep, warm flavour without any sugar or heavy breading, while a bright scallion-ginger-soy sauce brings bold umami without a drop of cream. Sliced thin against the grain and fanned over a bed of quickly sautéed low-carb greens, this dish delivers a satisfying, protein-forward plate that's light on the stomach but big on taste. This recipe is designed to be easy and fast: one hot pan, a handful of pantry staples, and about 25 minutes from start to finish. The sauce doubles as a dressing for the wilted greens underneath, so every bite carries flavour without needing rice or heavy sides. It's a modest, well-rounded portion — satisfying without being oversized — perfect for anyone wanting a flavourful, high-protein dinner that doesn't weigh heavy.

Ingredients

• 280 gsirloin steak, thin-cut, about 1-inch thick, trimmed of excess fat
• 1 tspChinese five-spice powder
• 0.5 tspgarlic powder
• 0.5 tspsalt
• 0.25 tspblack pepper
• 1 tbspAvocado oil, divided
• 4 stalksscallions, thinly sliced, white and green separated
• 1 tbspfresh ginger, grated or minced
• 2garlic cloves, minced
• 2 tbsptamari or coconut aminos, use tamari for standard soy flavor, coconut aminos for soy-free
• 1 tbsprice vinegar
• 1 tsptoasted sesame oil
• 0.25 tspred chili flakes, optional, to taste
• 250 gbaby bok choy, halved or quartered lengthwise
• 1 tspsesame seeds, for garnish, optional

Method

No instructions listed.