Irish Sirloin Steak in Hoisin Sauce
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Irish Sirloin Steak in Hoisin Sauce

Irish Sirloin Steak in Hoisin Sauce

with rice, pickled radish and pan-fried greens

East meets West in this indulgent dish. Traditionally Asian elements such as pickled radish, jasmine rice and hoisin sauce accompany 21-day-aged 100% Irish sirloin steak and tender veg for an unexpectedly delicious recipe.

Calorie Smart
Total Time35 minutes
Cooking Time30 minutes


Serving amount

250 grams

21 Day Aged Sirloin Steak

150 grams

Jasmine Rice

2 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

125 grams


1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 unit(s)

Pak Choi

2 sachet(s)

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

75 grams

Green Beans

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


1 tsp


¼ tsp



Nutrition Values

Energy (kJ)2490 kJ
Energy (kcal)595 kcal
Fat18 g
of which saturates7.7 g
Carbohydrate72.8 g
of which sugars9.5 g
Dietary Fiber0 g
Protein34.6 g
Cholesterol0 mg
Salt1.38 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pan with Lid
Pot with Lid


Boil the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Once cooked, remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Pickle the Radish
  • Trim and thinly slice the radish.
  • Pop the radish into a small bowl with half the apple cider vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p). Mix together and set aside, continuing to stir frequently.
  • Place a pan over medium heat (without oil).
  • Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
  • Once toasted, remove from the pan and set aside. 

TIP: Watch the seeds closely—they can burn easily.

Fry the Veg
  • Trim the pak choi and halve lengthways. Trim the green beans.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, add the pak choi (cut-side down) and green beans to the pan. Season with salt and pepper.
  • Fry for 2-3 mins. Turn the pak choi and add a splash of water. Cover with a lid or some foil and cook until tender, 4-5 mins.
  • Once cooked, remove from the pan and cover to keep warm.
Sear the Steak
  • Wipe and return the pan to high heat with a drizzle of oil.
  • Season the sirloin with salt and pepper.
  • Once the pan is hot, fry the sirloin until browned, 1-2 mins each side for medium-rare.
  • Cook for another 1-2 mins on each side if you want it more well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
  • Once cooked, transfer to a board, cover and allow to rest.
Warm the Sauce
  • Remove the pan from the heat.
  • Add the hoisin sauce, remaining apple cider vinegar and a knob of butter
  • Allow the sauce to warm through, adding a splash of water if you feel it needs loosening.
  • Thinly slice the steak.
Finish and Serve
  • Fluff up the rice with a fork and divide between plates
  • Serve the green beans, pak choi and pickled radish alongside. 
  • Arrange the sliced steak on the rice and drizzle the buttery hoisin sauce over the top.
  • Finish with a scattering of toasted sesame seeds.
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