Seared beef sirloin

Name: Seared beef sirloin
Cook time: 20 min
Yield: 4
Cuisine: East Asia

with kimchi fried rice and sesame drizzle

Ready in around 20 mins

RECIPE FACT:

Did you know, Kimchi making was declared by UNESCO an essential part of Korea’s intangible cultural heritage?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the roasted capsicum into ½ cm slices. Cut the root end off the bok choy, discard and slice into 1 cm slices. Remove the chilli from the edamame pot and finely slice if using or discard if not.
2. TO COOK THE KIMCHI RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the edamame and season with salt then cook for 2-3 mins, stirring occasionally to create a char. Add the bok choy and capsicum and cook for 1-2 mins. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps and add to the pan with the chilli then cook for 1-2 mins. Pour in the Korean seasoning, add the kimchi, stir and cook for 1-2 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE BEEF SIRLOIN:
Remove the beef sirloin steaks from their packaging and pat dry with a paper towel. Wipe out the pan, respray with oil and place over a high heat. Once hot, add the steaks, season with salt and pepper and cook for 2-3 mins each side for medium-rare, a little longer for well done. Rest for 1-2 mins before slicing against the grain.
TO SERVE:
Spoon kimchi fried rice and vegetables onto plates and top with sliced beef sirloin. Dollop with sesame drizzle and sprinkle over the sesame blend.