Korean-inspired Irish Sirloin Steak
with spicy mayo, sesame broccoli and roast potatoes
Aged Irish sirloin steak is coated in an Asian-inspired sticky and slightly sweet glaze in this fantastic fusion recipe. Paired with golden roasted potatoes and spicy sesame broccoli, the whole thing is tied together with a side of spicy mayo.
Tags:
Extra spicy
Allergens:
Sesame
•Soya
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
21 Day Aged Sirloin Steak
3 unit(s)
Potatoes
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
2 unit(s)
Scallion
1 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 unit(s)
Broccoli
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat31.9 g
of which saturates8.8 g
Carbohydrate77.7 g
of which sugars14.2 g
Dietary Fiber0 g
Protein38.5 g
Cholesterol0 mg
Salt3.02 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
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim and thinly slice the scallion.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- To make your glaze, mix half the gochujang, the ketjap manis, 1 tsp sugar and 1 tbsp oil (double both for 4p) in a small bowl.
- In a separate bowl, mix the mayo with as much of the remaining gochujang as you like (use less if you don't like spice), then set aside.
3
- Place a pan over high heat with a drizzle of oil.
- Once hot, add the broccoli and sesame seeds and fry for 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil.
- Lower the heat and cook until the broccoli is tender, 4-5 mins.
- Season to taste with salt and pepper then transfer to a bowl and cover to keep warm.
4
- Wipe the pan and return 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.
5
- When the steaks are almost ready, pour the glaze into the pan, cook for 1 min, then remove the pan from the heat.
- Turn the steaks in the glaze to evenly coat them.
- Once glazed, transfer the steaks from the pan.
- Drizzle the sweet chilli sauce over the steaks.
- Cover with foil and allow to rest for 1-2 mins.
6
- When rested, thinly slice and plate the steaks.
- Spoon over any glaze remaining in the pan.
- Serve the potatoes and sesame broccoli alongside.
- Add a dollop of spicy mayo for dipping.
- Finish with a sprinkling of scallion.
