Dirk De Cuyper - Saucery Asian Spiced Sirloin Steak with Sesame Lemon Mash

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Sirloin
  • Serves 4

Asian spiced Australian sirloin steak strips with sesame lemon mash & stir fried vegetables.


  • 2 Aussie sirloin steaks
  • ½ tsp minced garlic and minced ginger
  • 2 tbsp soy sauce
  • ½ tsp Chinese Five spice
  • 100g ground coarse black pepper
  • 1 tsp sesame oil

Mashed Potatoes

  • 200g mashed potatoes
  • Juice of 1 lemon
  • 2 tbsp sesame oil
  • 50g butter
  • Salt pepper to taste

Stir Fried Vegetables

  • 400g mixed Asian mushrooms
  • 1 grated carrot
  • ½ tsp minced ginger and garlic
  • 1 tbsp soy sauce
  • Splash of rice wine
  • 1 tbsp thinly sliced scallions
  • Splash vegetable oil
  • Salt and pepper taste
  • 1 pinch sugar


  • 2 cups beef or chicken stock
  • 1 tsp diced shallots
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • ½ cup of orange juice
  • 1 tbsp tomato paste
  • Chinese Five spice to taste
  • Splash vegetable oil



  1. Trim off a little of the excess fat. Cut the steak lengthwise into 2 strips, then cut into 4 equal cube-like portions.
  2. Marinate the steak pieces with garlic, ginger, Chinese Five spice, and sesame oil.
  3. Roll the marinated pieces of steak in the coarse pepper. Then, panfry on all sides. Set aside ready to plate.

Mashed Potatoes

  1. Cook the peeled potatoes until tender. Drain the water and dry quickly on the stove top. Then, finish mashing and fold in all the ingredients.

Stir Fried Vegetables

  1. Heat the wok, add the ginger and garlic.
  2. Then, add the vegetables and toss around.
  3. Deglaze vegetables with soy and rice wine. Then, add salt, pepper, and sugar.
  4. Finally, fold in the scallions.


  1. Heat oil in a saucepan. Then, add ginger, garlic, and shallot.
  2. Sautee without coloring. Then add orange juice and reduce it by half.
  3. Add the beef or chicken stock.
  4. Reduce for a little longer and add the tomato paste and Chinese Five spice.
  5. Reduce until a sauce consistency is reached.