Korean Inspired Sirloin Steak Night

Meanwhile, halve the chilli lengthways, deseed, then thinly slice. Trim and thinly slice the spring onion.

In a small bowl, mix the mayo with half the sriracha (use less if you'd prefer things milder), then set your sriracha mayo aside.

In another small bowl, mix together the ketjap manis, remaining sriracha, sugar and olive oil (see pantry for both amounts) - this is your glaze.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the broccoli, chilli (add less if you'd prefer things milder) and remaining sesame seeds. Stir-fry for 3-4 mins.

Add a splash of water, then cover with a lid (or foil) and cook until tender, 2-3 mins more.

Season, then transfer to a bowl and cover to keep warm.

Wipe out your frying pan and pop back on high heat with a drizzle of oil. Season the steaks with salt and pepper.

Once 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 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.

When the steaks are almost cooked, pour in the glaze and cook for the last min, then remove from the heat.

Turn the steaks in the glaze to evenly coat them, then transfer to a plate.

Cover with foil and allow to rest for a couple of mins.