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Korean Inspired Steak Night

Korean Inspired Steak Night

with Spicy Mayo, Sesame Green Beans and Roasted Potatoes

Steak Night
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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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

450 grams


15 grams

Sesame Seeds


1 unit(s)


150 grams

Green Beans

2 unit(s)

Spring Onion

1 sachet


(ContainsEgg, Mustard)

1 sachet


1 sachet

Ketjap Manis


1 sachet


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2885 kJ
Energy (kcal)690 kcal
Fat31.0 g
of which saturates10.0 g
Carbohydrate59 g
of which sugars17.0 g
Protein46 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Small Bowl
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and remove the steak from the fridge. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a large baking tray in a single layer. Drizzle with oil and sprinkle on half the sesame seeds, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, halve the chilli lengthways, deseed then thinly slice. Trim the green beans. Trim and thinly slice the spring onions. In a small bowl mix the mayo with half the sriracha. Set aside for serving later. In another small bowl, mix the remaining sriracha, ketjap manis and honey. Add the olive oil (see ingredients for amount) and mix well.


Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the beans, chilli and the remaining sesame seeds and fry, stirring often until charred, 2-3 mins. Add a splash of water to the pan, cover with a lid or foil and steam-fry until the beans are tender, 3-5 mins. Season with salt and pepper, remove to a bowl and cover with foil 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. When the oil is hot, lay the steaks in the pan and brown for a minute 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 cooked. IMPORTANT: Wash your hands after handling raw meat. IMPORTANT: The steak is safe to eat when the outside is cooked.


Once the steak is cooked, pour in the sticky mixture and glaze the steak for 1 minute more, turning the steak over in the pan to cover it all sides. Remove to a plate to rest for a couple of mins, loosely covered with foil.


Serve the steak on plates with a portion of the chilli sesame beans, the sesame potatoes on the side and a dollop of spicy sriracha mayo. Pour over any resting juices and the sticky sauce from the pan over the steak. Sprinkle over the spring onion. Enjoy!