Skip to main content

Curtis Stone’s soy-ginger scotch fillet with bok choy

Skip to IngredientsSkip to Method
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Give scotch fillet an Asian-inspired twist with this mouth-watering recipe from Curtis.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + 30 mins marinating and 5 mins resting time
Soy-ginger scotch fillet with bok choy in white bowl


  • 10g coriander, stems and leaves separated
  • 1/4 cup (60ml) soy sauce
  • 1 small jalapeño chilli, seeded, chopped (optional)
  • 3cm-piece ginger, peeled, finely chopped
  • 2 garlic cloves, peeled
  • 1 tbs light brown sugar
  • 2 tsp toasted sesame oil
  • 1 tsp freshly ground black pepper
  • 1 1/2 tbs vegetable oil
  • 2 (about 375g each) Coles Finest Australian Beef Scotch Fillet Steaks
  • 1 bok choy (about 400g), coarsely chopped into 3cm pieces
  • 1/4 wombok (Chinese cabbage), cut into 3cm pieces
  • 100g snow peas, halved diagonally
  • 1 small white onion, thinly sliced
  • 1 tbs vegetable oil, extra
  • Soy sauce, extra, to serve

Nutritional information

Per Serve: Energy: 1809kJ/433 Cals (21%), Protein: 48g (96%), Fat: 23g (33%), Sat Fat: 5g (21%), Carb: 7g (2%), Sugar: 6g (7%), Dietary Fibre: 5g (17%), Sodium: 1199mg (60%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a blender or food processor, blend the coriander stems, soy sauce, chilli, if using, ginger, garlic, sugar, sesame oil and pepper until smooth. With the motor running, slowly add vegetable oil until well combined.

  2. Step 2

    Place the steaks in a marinade dish or shallow ceramic dish. Pour over the coriander mixture and turn to coat. Cover and set aside at room temperature for 30 mins (or up to 1 day in the fridge) to develop the flavours.

  3. Step 3

    Heat a barbecue on medium-high. Drain the steaks and pat dry. Cook on the flatplate for 4-5 mins each side for medium-rare (or until an instant-read thermometer inserted into centre of steaks registers 52°C) or until cooked to your liking. Transfer to a carving board and set aside for 5 mins to rest.

  4. Step 4

    Meanwhile, in a large bowl, toss bok choy, wombok, snow peas and onion with extra vegetable oil to coat. Season. Cook on the flatplate, tossing, for 8-10 mins or until lightly charred but still crisp-tender (alternatively, cook in a frying pan over medium-high heat). Transfer to a serving platter.

  5. Step 5

    Slice the steaks and arrange over vegetables. Drizzle with extra soy sauce and sprinkle with coriander leaves.

Recipe tip

Use it up:
Wombok, also known as Chinese cabbage, has a similar taste to green cabbage but is slightly sweeter. Use the remaining wombok to make our Kimchi recipe.