Sizzling Spiced Beef, Chicken & Spring Onion Potatoes
with Creamy Sriracha Salad & Kimchi
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
Asian spiced beef and chicken is our new favourite combo if you haven't already noticed. When seared to perfection and plated up with spring onion potatoes and a sriracha salad, you'll get a magical ratio of heat to sweetness to umami flavours. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Cucumber
2
Garlic
1 packet
Mixed Salad Leaves
2
Potato
300 g
Beef Rump
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1
Spring Onion
1 packet
Sriracha
(May be present: Soy.)
1 packet
plant-based kimchi
330 g
Chicken Tenderloins
Utensils
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. Cut potato into large chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.
• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. • In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a second medium bowl, combine chicken tenderloins, a drizzle of olive oil and a pinch of salt and pepper.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • While beef is resting, grill chicken, turning, until charred and cooked through, 6-8 minutes. Transfer to a plate.
NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Increase heat to high. When oil is hot, cook beef rump for 3-4 minutes for medium-rare or until cooked to your liking. TIP: Chicken is cooked through when it is no longer pink inside!
• When chicken has 5 minutes remaining, add spring onion to BBQ grill plate and cook until golden, 2-3 minutes each side. • Remove from BBQ then roughly chop spring onion. No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook spring onion turning, until golden, 2-3 minutes.
• Return to medium-high heat. Add the butter and garlic and cook, tossing, until fragrant, 1-2 minutes. • Remove from heat, return potatoes to pan and stir through charred spring onion and soy sauce mix until well combined. Season to taste. • In a third medium bowl, combine cucumber, mixed salad leaves, sriracha and mayonnaise. Season.
• Thinly slice beef. • Divide Korean BBQ beef, chicken, soy butter potatoes and creamy sriracha salad between plates. Enjoy!
