Beef

Roasted beef sirloin with cucumber kimchi and fresh plum

Name: Roasted beef sirloin with cucumber kimchi and fresh plum
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 140g Korean gochujang red chilli paste; 1 tbs sunflower oil; 1 tbs light soy sauce; 1 tbs mirin; 4 garlic cloves, crushed; 4cm piece ginger (20g), finely grated; 1.5kg beef sirloin, fat removed, cut in two pieces about 6x16x12cm; 1 tsp nanami togarashi (or good pinch dried chilli flakes); 2 large cucumbers, peeled, shaved into long strips, stopping at seeds; 2 tbs caster sugar; 3 carrots, peeled, shaved into long strips; 1½ tbs fish sauce; 1½ tbs light soy sauce; 2 tbs rice vinegar; 8 spring onions, julienned; 6 garlic cloves, thinly sliced; 5cm piece ginger (25g), julienned; 20g coriander, roughly chopped; 3 plums or small peaches, halved, stones removed, cut into 5mm-wide wedges

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Roasted beef sirloin with cucumber kimchi and fresh plum

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by delicious. team

delicious. team

May 20, 2017

This korean inspired recipe is bursting with flavour whilst the cucumber kimchi provides an amazing fresh kick. Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.

140g Korean gochujang red chilli paste
1 tbs sunflower oil
1 tbs light soy sauce
1 tbs mirin
4 garlic cloves, crushed
4cm piece ginger (20g), finely grated
1.5kg beef sirloin, fat removed, cut in two pieces about 6x16x12cm
1 tsp nanami togarashi (or good pinch dried chilli flakes)

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 fish sauce
1½ tbs light soy sauce
2 tbs rice vinegar
8 spring onions, julienned
6 garlic cloves, thinly sliced
5cm piece ginger (25g), julienned
20g coriander, roughly chopped
3 plums or small peaches, halved, stones removed, cut into 5mm-wide wedges

Method

1.

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.
2.

Place the gochujang, sunflower oil, soy sauce and mirin in a large bowl. Combine to form a smooth paste before adding garlic and ginger. Mix again, then place the beef in the bowl and use your hands to rub paste over the meat. Refrigerate for 24 hours.
3.

Preheat the oven to 220°C.
4.

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.
5.

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 paper-lined baking tray, brush all sides with the marinade and roast in the oven for 9-12 minutes for medium-rare, another 2-3 if you 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.
6.

Stir the coriander and plums or peaches through the kimchi just before serving and spoon alongside the beef. Sprinkle over the nanami togarashi (or chilli flakes) and serve.