Rib Steak with Port Sauce and Baby Potato-Bok Choy Stir-fry

Rib Steak with Port Sauce and Baby Potato-Bok Choy Stir-fry
  • 4 servings
  • 0:05 Preparation
  • 0:25 Cooking
  • 0:30 Total Time


Add all
  • baby potato-bok choy stir-fry

  • 4

    baby bok choy, cut in two lengthways

  • 8

    red baby potatoes

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • Salt and pepper to taste

  • biftecks

  • 4

    Beef Wing

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • port sauce

  • 1 cup
    (250 mL)

    port or brandy, cognac, madeira or sherry

  • 1

    red pearl onion, minced

  • 1 cup
    (250 mL)




Cook potatoes in a pot of boiling salted water until tender. Drain.

Heat oil in a skillet or wok over high heat.

Sauté whole potatoes for a few minutes, add bok choy and cook another 3 minutes or so.

Season to taste and keep warm.

Rib Steaks

Heat oil in a skillet over high heat.

Cook steaks 3 - 4 minutes per side or to desired degree of doneness.

Port Sauce

In a pan over medium-low heat, sweat the onion until glassy but not browned.

Add port and reduce by two-thirds.

Stir in demi-glace and reduce until sauce coats the back of a spoon.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007