The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Sharing Sirloin Steak with Spicy Thai-style Salad
This Thai-inspired dish is perfect for summer. Tender Sirloin steaks from British beef, seared over a griddle pan till juicy and golden. Toss with cucumber ribbons, a bouquet of fresh herbs, chilli and peanuts. Drizzle over a maple and ginger dressing and pair with vibrant black rice.
High protein
9 plants
Low sat fat
Serving size
Ingredients
- 1 midi cucumber
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 sharing sirloin steak
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 carrot
- 100g black rice (Organic Black Rice)
- 1 chilli
- 2 tsp maple syrup (maple syrup(100%))
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh mint
- 20g mixed salad leaves
Nutritional Information
Calories: 535
Protein: 46g
Carbs: 47g
Fat: 17g
Ingredients
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 carrot
- 1 cucumber (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
- 20g mixed salad leaves (use half)
- 110g baby tomatoes (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 chilli (use half)
- 1 sirloin steak
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 100g black rice (use half) (Organic Black Rice)
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 620
Protein: 48g
Carbs: 65g
Fat: 18g
British Sharing Sirloin Steak with Spicy Thai-style Salad
This Thai-inspired dish is perfect for summer. Tender Sirloin steaks from British beef, seared over a griddle pan till juicy and golden. Toss with cucumber ribbons, a bouquet of fresh herbs, chilli and peanuts. Drizzle over a maple and ginger dressing and pair with vibrant black rice.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a large bowl, a medium bowl & a peeler or a julienne peeler
Get the rice on
- Remove the steak from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Prep the salad
- Peel the carrots and cucumber into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Halve the tomatoes. Pick the mint from the stalks and roughly chop, along with the coriander
- Add everything to the large bowl, then toss to combine
Sizzle the steak
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the steak and cook (as a guide: cook 3-4 mins on each side for medium-rare, or 6-7 mins for well-done). Quickly sear the edges of the steak then leave to rest
Dressing time
- In the medium bowl, combine the vinegar, tamari, maple syrup and ginger & garlic paste
- Add half the dressing to the veg bowl and toss to combine
- Deseed and thinly slice the chilli
Finish & plate up
- Slice the steak, then add to the bowl with the remaining dressing and toss to coat
- When ready, add the cooked rice and salad leaves to the veg bowl. Toss to combine. Add half the chilli (or to taste) and half the peanuts to the salad. Season lightly with salt
- Share the salad between plates, topped with the steak. Garnish with the remaining peanuts and chilli (or to taste). Drizzle over any remaining dressing
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