Irish Sirloin Steak in Hoisin Sauce
with rice, pickled radish and pan-fried greens
East meets West in this indulgent dish. Traditionally Asian elements such as pickled radish, jasmine rice and hoisin sauce accompany 21-day-aged 100% Irish sirloin steak and tender veg for an unexpectedly delicious recipe.
Tags:
Calorie Smart
Allergens:
Sulphites
•Sesame
•Wheat
•Soya
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
150 grams
Jasmine Rice
2 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
125 grams
Radish
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 unit(s)
Pak Choi
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
75 grams
Sugar Snap Peas
Not included in your delivery
¼ tsp
Salt
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2501 kJ
Energy (kcal)598 kcal
Fat18 g
of which saturates7.7 g
Carbohydrate73 g
of which sugars10.4 g
Dietary Fiber0 g
Protein34.9 g
Cholesterol0 mg
Salt1.37 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim and thinly slice the radish.
- Pop the radish into a small bowl with half the apple cider vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p). Mix together and set aside, continuing to stir frequently.
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted, remove from the pan and set aside.
TIP: Watch the seeds closely—they can burn easily.
3
- Trim the pak choi and halve lengthways.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the pak choi (cut-side down) and sugar snaps to the pan. Season with salt and pepper.
- Fry for 2-3 mins. Turn the pak choi and add a splash of water. Cover with a lid or some foil and cook until tender, 4-5 mins.
- Once cooked, remove from the pan and cover to keep warm.
4
- Wipe and return the pan to high heat with a drizzle of oil.
- Season the sirloin with salt and pepper.
- Once the pan is hot, fry the sirloin until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once cooked, transfer to a board, cover and allow to rest.
5
- Remove the pan from the heat.
- Add the hoisin sauce, remaining apple cider vinegar and a knob of butter.
- Allow the sauce to warm through, adding a splash of water if you feel it needs loosening.
- Thinly slice the steak.
6
- Fluff up the rice with a fork and divide between plates
- Serve the sugar snaps, pak choi and pickled radish alongside.
- Arrange the sliced steak on the rice and drizzle the buttery hoisin sauce over the top.
- Finish with a scattering of toasted sesame seeds.
