Ingredients
- 1 tbsp hoisin sauce
- ½ tsp Chinese five spice
- 2 x 200g trimmed sirloin steak
- ½ tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp agave nectar or palm sugar
- 3 tbsp celery leaves
- 3 tbsp fresh parsley leaves
- 2 tbsp chives, roughly chopped
- 2 tbsp fresh mint leaves
- Pinch of salt
- Pinch of white pepper
Instructions
- Mix together the hoisin sauce, five spice and a generous amount of white pepper until well combined.
- Spread a large piece of cling film over a chopping board. Place the trimmed steaks on top and cover with another large piece of cling film. Using a meat hammer or a rolling pin, bash the steaks until they are half the thickness and twice the size.
- Place your flattened meat in a shallow dish and smother it with the hoisin sauce marinade. Leave the steak to marinate for at least 30 minutes, but no more than overnight.
- When ready to cook, heat a griddle pan over a high heat. When the pan is scorching hot carefully lay the steaks on to cook. For medium-rare, fry the steaks for 1 minute on each side, and then transfer to a board and leave to rest for 5 minutes. (If you prefer your steaks well done then fry them for a minute or two longer, but do not skip the resting time, as this is what gives your steaks a meltingly tender texture.)
- While your steaks are resting, mix together the sesame oil and the vinegar.
- Place all of the herb leaves in a bowl and pour over the dressing. Mix well, adding a sprinkle of salt and pepper. Serve the steaks with the herb salad.
