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Roasted Beef Sirloin, Cucumber Kimchi

Roasted Beef Sirloin, Cucumber Kimchi – Recipe

This is a modern take on traditional roast beef, using a popular Korean condiment. The cucumber kimchi provides a spicy, sour, and tangy hit that perfectly complements the beef.

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Ingredients per serve

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What you need

This is a modern take on traditional roast beef, using a popular Korean condiment. The cucumber kimchi provides a spicy, sour, and tangy hit that perfectly complements the beef.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Roasted Sirloin

    • Bring the sirloin to room temperature, drizzle with oil and season with salt and pepper. Transfer to a lined baking tray.
    • Combine KNORR Thai Sweet Chilli Jam, light soy sauce, mirin, ¾ of minced garlic, grated ginger and togarashi in a bowl. Set aside.
    • Roast the sirloin in the oven at 180°C for 40 minutes. Remove from the oven and baste the meat with the prepared marinade.
    • Return to the oven for a further 20 minutes or until internal temperature is 65°C for medium doneness. Rest, loosely covered with foil.

  3. Jus

    • Heat 1 L water in a saucepan, then add KNORR Jus.
    • Bring to a boil while whisking. Then reduce heat to simmer until thickened and smooth. Keep warm.

  4. Cucumber Kimchi

    • Combine cucumber, caster sugar, fish sauce, light soy sauce, spring onions, garlic chives, ¼ of minced garlic, julienned ginger and Korean chilli powder.
    • Mix well and place in a non-reactive bowl, cover and set aside in the fridge for flavours to develop.

  5. Grilled Peaches

    • Heat a grill pan over medium high heat. Spray peaches with oil and grill for 1 minute on each side until lightly cooked.

  6. To Serve

    • Divide the sirloin between serving plates. Serve with steamed greens, grilled peaches, cucumber kimchi and the prepared Jus.
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