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Korean Inspired Sirloin Steak Night

Korean Inspired Sirloin Steak Night

with Spicy Mayo, Sesame Tenderstem® and Roasted Potatoes

Steak Night
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This Korean Inspired Sirloin Steak Night is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:SesameEggMustardSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sirloin Steak

450 grams

Potatoes

1 sachet

Sesame Seeds

(ContainsSesame)

1 unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

1 sachet

Sriracha

1 sachet

Ketjap Manis

(ContainsSoya)

80 grams

Tenderstem® Broccoli

Not included in your delivery

1 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat28.2 g
of which saturates8.6 g
Carbohydrate55.6 g
of which sugars15.7 g
Protein45 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Lid
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle on half the sesame seeds. Toss to coat then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, halve the chilli lengthways, deseed, then thinly slice. Trim and thinly slice the spring onions. In a small bowl, mix the mayo with half the sriracha, then set aside your spicy mayo. In another small bowl, mix together the ketjap manis, sugar (see ingredients for amount) and remaining sriracha. Add the olive oil (see ingredients for amount) and mix well - this is your glaze.

3

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the broccoli, chilli and remaining sesame seeds. Stir-fry for 3-4 mins, then add a splash of water. Cover with a lid or some foil and cook until tender, 2-3 more mins. Season, then transfer to a bowl and cover to keep warm.

4

Wipe out your frying pan and pop back on high heat with a drizzle of oil. Season the steaks with salt and pepper.
When hot, lay the steaks into the pan and fry until browned, 1 min each side.
Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

5

When the steaks are almost cooked, pour in the glaze. Cook for the final min then remove from the heat.
Turn the steaks to evenly coat them in the glaze.
Transfer to a plate, then cover with foil and allow to rest for a couple of mins.

6

When rested, thinly slice the steaks widthways, then serve on plates, spooning over any remaining glaze from the pan.
Share out the broccoli and potatoes alongside with a dollop of spicy mayo.
Sprinkle over the spring onion to garnish.
Enjoy!