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Ingredients
- gochujang or other Asian chilli paste 1 tbsp, (see notes below)
- mirin 2 tsp
- sirloin steaks 2, fat trimmed and brought to room temperature
- watercress 2 large handfuls
- sugar snap peas a handful, halved
- Thai basil a handful, leaves torn
- coriander leaves a handful, torn
- red chilli ½, seeded and finely sliced
- roasted peanuts a handful, roughly chopped
DRESSING
- English mustard 2 tsp
- olive oil 1 tbsp
- soft brown sugar 1 tsp
- fish sauce 2 tsp
- lime juice 2 tsp
Method
-
Step 1
Mix the gochujang and mirin together, rub all over the steaks and season generously. Heat a non-stick frying pan and cook the steaks for 2 minutes on each side, for rare, rest for 5 minutes and slice.
-
Step 2
Whisk together all of the dressing ingredients with some seasoning.
-
Step 3
Put the watercress, sugar snaps, thai basil, coriander and chilli into a bowl and pour over the dressing, along with any resting juices from the steak and toss well. Top with the steak and sprinkle with peanuts.
Gochujang is a Korean hot pepper paste – some supermarkets stock it or find it at souschef.co.uk
Nutritional Information
- Kcals 398
- Fat 21.8g
- Saturates 5.8g
- Carbs 11.2g
- Sugars 7.6g
- Fibre 2.3g
- Protein 38.1g
- Salt 2.5g