Korean Glazed Steak and Sesame Wedges

Meanwhile, halve any thick broccoli stems lengthways. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, combine the mayonnaise with half the gochujang paste.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Give the steak frying pan a quick wipe clean.

Heat a drizzle of oil in the (now empty) large frying pan on medium-high heat.

Once the oil is hot, add the Tenderstem® and pepper. Stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Stir in the peanuts. Season with salt and pepper. Remove the pan from the heat and keep warm.

Melt the butter in a small saucepan on medium heat. Add the remaining gochujang paste, honey and the water for the sauce (see pantry for amount).

Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins. 

When everything is ready, thinly slice the steaks.