ROASTED BEEF SIR­LOIN WITH CU­CUM­BER KIM­CHI & FRESH PLUM

Sunday Herald Sun - Stellar - - On Sunday -

“Use bought kim­chi if you pre­fer”

SERVES 6

140g Korean gochu­jang red chilli paste 1 tbs light soy sauce 1 tbs mirin 4 gar­lic cloves, crushed 1.5kg beef sir­loin, fat re­moved, cut in 1 tsp nanami tog­a­rashi (or good pinch

Kim­chi

2 large cu­cum­bers, peeled, shaved into long strips, stop­ping at seeds 2 tbs caster sugar 3 car­rots, peeled, shaved into long strips 1½ tbs light soy sauce 2 tbs rice vine­gar 8 spring onions, juli­enned 5cm piece gin­ger (25g), juli­enned 20g co­rian­der, roughly chopped 3 plums or small peaches, halved, stones For the kim­chi, place all in­gre­di­ents, ex­cept the co­rian­der and the plums or peaches, in a large bowl. Cover and leave in the fridge for at least 24 hours – the longer the bet­ter. sauce and mirin in a large bowl. Com­bine to form a smooth paste be­fore adding gar­lic and gin­ger. Mix again, then place the beef over the meat. Re­frig­er­ate for 24 hours. Pre­heat the oven to 220°C. Re­move the meat from the fridge at least an hour be­fore cook­ing to bring it to room tem­per­a­ture. Rub off the mari­nade and keep this aside for later. Place a grid­dle pan on a high heat and, when smok­ing hot, add the beef. Cook for 3-4 min­utes, turn­ing so that all sides get charred. Trans­fer to a the mari­nade and roast in the oven for 9-12 want it medium. Re­move, cover with foil and set aside to rest for 10 min­utes be­fore cut­ting the beef into 5mm-thick slices and dividing be­tween the plates. Stir the co­rian­der and plums or peaches through the kim­chi just be­fore serv­ing and spoon along­side the beef. Sprin­kle over the NUTRI­TION • 54G PRO­TEIN • 7G SAT FAT • 16G CARB • 14G SU­GARS • 1605MG SODIUM • 450 CAL (1875KJ)

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