Korean-Style Chargrilled Sirloin Banquet
with Smokey Aioli Corn & Crunchy Noodle Slaw
Bring your appetites to the table, because each element of this Korean BBQ-inspired feast is better than the next. Complete with a soy, honey and ginger glaze, the top-notch sirloin might just steal the show, but we'll let you decide which bit you like best!
We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Premium Sirloin Tip
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 cob
corn
1
apple
1 packet
garlic aioli
(Contains Egg;)
1 bag
slaw mix
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
ginger paste
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat BBQ on high heat. • In a medium bowl, combine a drizzle of olive oil, premium sirloin tip and a pinch of salt and pepper. • When the BBQ is hot, sear sirloin until browned all over, 1 minute on all sides, then grill for 4-7 minutes on each side for medium, or until cooked to your liking. • Transfer to a plate to rest for 5-10 minutes.
No BBQ? Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over high heat. Season sirloin all over and add to hot pan. Sear until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 17-22 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest for 10 minutes.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut corn cob in half. Grill corn on the BBQ, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate.
No BBQ? Place corn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 20-25 minutes.
• Thinly slice apple. • In a second medium bowl, combine a drizzle of olive oil, a pinch of salt and pepper and half the garlic aioli. • Add slaw mix, apple and crunchy fried noodles, tossing to coat.
• While the sirloin is resting, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook ginger paste until fragrant, 30 seconds. • Add the soy sauce, the honey and sesame seeds and simmer until slightly thickened, 1-2 minutes. Remove from the heat.
• Slice the chargrilled sirloin. Bring the sirloin, corn, crunchy noodle slaw and garlic rice to the table. • Pour the Korean-style glaze over the sirloin. • Drizzle the remaining garlic aioli over the corn to serve. Enjoy!