Bring your appetites to the table, because each element of this Korean BBQ-inspired feast is better than the next. Complete with a soy, honey and ginger glaze, the top-notch sirloin might just steal the show, but we'll let you decide which bit you like best!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
crunchy fried noodles(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)
premium sirloin tip
sesame seeds(ContainsSesameMay be present Tree Nuts, Milk, Peanuts, Soy, Gluten)
soy sauce(ContainsGluten, Soy)
Preheat the BBQ to a high heat. In a medium saucepan, melt 1/2 the butter and a dash of olive oil over a medium heat. Add the garlic paste and cook until fragrant, 1-2 minutes. Add the water and a generous pinch of salt, then bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, bring the remaining butter to room temperature. Cut the corn cob in half. Thinly slice the apple. In a small bowl, combine the sriracha sauce and mayonnaise. In a medium bowl, combine a drizzle of olive oil, a pinch of salt and pepper and 1/2 the sriracha mayo. Just before serving, add the slaw mix, apple and crunchy fried noodles, tossing to coat.
TIP: Tossing the slaw just before serving will keep the noodles crisp.
Add a drizzle of olive oil to a medium bowl. Add the premium sirloin tip. Season with salt and pepper and turn to coat. When the BBQ is hot, sear the sirloin until browned all over, 1 minute on all sides, then grill for 4-7 minutes on each side for medium, or until cooked to your liking. Transfer to a plate to rest for 5-10 minutes.
No BBQ? Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a high heat. Season the sirloin all over and add to hot pan. Sear until browned, 1 minute on all sides. Transfer to a lined oven tray and roast for 17-22 minutes for medium, or until cooked to your liking. Remove from oven and cover with foil to rest for 10 minutes.
While the sirloin is grilling, grill the corn, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate, then spread with the remaining butter.
No BBQ? Bring a medium saucepan of water to the boil. Cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain, then transfer to a plate and spread with remaining butter. Cover to keep warm.
In a small saucepan, heat a drizzle of olive oil over a medium-high heat. Add the ginger paste and cook until fragrant, 30 seconds. Add the soy sauce, honey, sesame seeds and any sirloin resting juices and simmer, until slightly thickened, 1-2 minutes. Remove from the heat.
Slice the chargrilled sirloin. Bring the sirloin, buttery corn, crunchy noodle slaw and garlic rice to the table. Pour the Korean-style glaze over the sirloin. Dollop the remaining sriracha mayo over the corn to serve.