Sirloin Steak with Garlic Pak Choi, Roast Mushrooms, Jasmine Rice and Teriyaki Sauce

Pan-seared sirloin steak served with wilted pak choi, citrus segments, crispy spring greens, and a homemade teriyaki sauce.

Beef High Protein Steak Fusion Teriyaki

Estimated Nutrition

Calories

476

kcal / serving

2856 kcal total

Carbs

27g

per serving

162 g total

Fat

26.4g

per serving

158.4 g total

Protein

32.7g

per serving

196.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

CondimentsSauces

150

Soy Sauce

light

Fruits

piece

Pink Grapefruit

cut into small segments

piece

White Grapefruit

cut into small segments

Liquids

150

Rice Wine

Meat

150

Sirloin Steak

per portion

NutsSeeds

tbsp

Coriander

fresh, chopped

clove

Garlic

finely sliced

tsp

Chinese Five-Spice Powder

OilsFats

dash

Vegetable Oil

for searing steak

dash

Sesame Oil

for sautéing

500

Vegetable Oil

for deep-fat frying

Vegetables

piece

Red Onion

finely sliced

piece

Pak Choi

heads, stems removed

bunch

Spring Greens

finely shredded

Method

Heat vegetable oil in a pan and cook sirloin for three minutes per side.

Remove steak from heat and rest in a warm place while covered.

Toss red onions, grapefruit segments, and coriander in a mixing bowl.

Heat frying oil to 180°C and fry spring greens until crisp.

Drain greens on kitchen paper after removing with a slotted spoon.

Simmer rice wine, soy sauce, sugar, and five-spice in a small pan.

Rinse pak choi leaves and sauté with garlic in sesame oil until wilted.

Slice the sirloin and serve over pak choi topped with grapefruit and 'seaweed'.

Drizzle the warm teriyaki sauce over the sliced meat.