Steak Hip with Baby Spinach and Mushrooms in Wok and Jacket Potato Triplets

5 from 2 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


Steak hip with baby spinach and mushrooms in a wok:

  • 235 g Steak hip
  • 1 tbsp Oyster sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Rice wine
  • 1 tsp Cornstarch
  • 200 g Baby spinach
  • 1 tsp Salt
  • 200 g Small, white mushrooms
  • 20 g 1 piece of ginger peeled
  • 5 g 1 clove of garlic / peeled
  • 10 g 1 Red chilli pepper / cleaned
  • 1 tbsp Peanut oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill


  • 250 g Triplets (very small waxy potatoes / 10 pieces)
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 tsp Whole caraway seeds


  • 1 small vine tomato cut in half for garnish


Steak hip with baby spinach and mushrooms in a wok:

  • Clean the steak (remove the tendons if necessary), wash, pat dry with kitchen paper, cut first into slices and then into strips. Marinate the steak hip strips with oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), dark soy sauce (1 tablespoon), sweet soy sauce (1 tablespoon), rice wine (1 tablespoon) and corn starch (1 tablespoon) for about 2 hours. Tip: possibly marinate overnight! Clean / brush the mushrooms and remove the stems. Clean and wash baby spinach, drain well, blanch in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and rinse in cold water. Peel and finely dice the garlic clove and ginger. Clean / wash the core of the red chilli and dice finely. Halve everything (diced garlic cloves, diced ginger and diced chili peppers). Put the steak hip strips in a kitchen sieve and collect the marinade. Heat the wok, add the peanut oil (1 tbsp), heat, add the mushrooms, fry / stir-fry and deglaze with the marinade (2 tbsp) and water (2 tbsp). Let everything boil down a little, remove the mushrooms and keep them warm in the oven at 50 ° C until serving. Put half of the garlic clove cubes with half of the ginger cubes and chilli pepper cubes in the wok, sauté / stir fry briefly, add the prepared baby spinach with water (4 tbsp), marinade (2 tbsp) and fry / stir fry for about 1 minute . Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), remove and keep warm in the oven at 50 ° C until serving.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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