Korean Inspired Sirloin Steak Night
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Korean Inspired Sirloin Steak Night

Korean Inspired Sirloin Steak Night

with Spicy Mayo, Sesame Tenderstem® and Roasted Potatoes


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 war 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
Cooking time25 minutes


serving amount

2 unit(s)

21 Day Aged Sirloin Steaks

450 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

1 unit(s)

Red Chilli

1 unit(s)

Spring Onion

32 grams


(Contains Egg, Mustard)

15 grams

Sriracha Sauce

25 grams

Ketjap Manis

(Contains Soya)

80 grams

Tenderstem Broccoli

Not included in your delivery

1 tbsp

Olive Oil

1 tsp



Nutritional information

Energy (kJ)2780 kJ
Energy (kcal)665 kcal
Fat28.9 g
of which saturates9 g
Carbohydrate60 g
of which sugars14.8 g
Protein45.2 g
Salt1.62 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

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 them 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.


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.


When rested, thinly slice the steaks widthways and transfer to your plates. Spoon over any remaining glaze from the pan.

Serve the sesame broccoli and potatoes alongside. Add a dollop of spicy mayo for dipping and sprinkle over the spring onion to finish.


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