Juicy Sirloin Steak with Kimchi Fried Rice
Juicy Sirloin Steak & Kimchi Fried Rice: Enhanced with Fresh Bean Sprouts and Scallion Salad!
We’ve recreated a popular restaurant menu featuring grilled sirloin steak and kimchi fried rice, with a delicious twist! By adding fresh bean sprouts and a refreshing scallion salad, this dish becomes even more vibrant and satisfying. It’s perfect for a special meal or to elevate any ordinary day.
Main Ingredients
- Beef Sirloin 300g
- Olive Oil, for cooking
- Salt, to taste
- Black Pepper, to taste
- Butter 1 Tbsp
- Bean Sprouts 150g or more
- Scallion Salad (thinly sliced scallions)
- Soy Sauce Salad Dressing (optional)
Kimchi Fried Rice Ingredients
- Leftover Sirloin Steak, 1-2 slices (chopped)
- Chopped Kimchi 1.2 cups (including some brine)
- Bean Sprouts, a handful
- Salt, to taste
- Butter, a small amount
- Scallions, a handful (thinly sliced)
- Leftover Sirloin Steak, 1-2 slices (chopped)
- Chopped Kimchi 1.2 cups (including some brine)
- Bean Sprouts, a handful
- Salt, to taste
- Butter, a small amount
- Scallions, a handful (thinly sliced)
Cooking Instructions
Step 1
Let’s start with the sirloin steak! Season the sirloin generously with olive oil, salt, and pepper, and let it marinate for about 10 minutes. Heat a pan over medium-high heat and sear the sirloin steak on both sides until beautifully browned and juicy. For optimal results, sear quickly over high heat to lock in the juices. In the last minute of cooking, add 1 tablespoon of butter, spooning the melted butter over the steak as it cooks to infuse it with rich flavor.
Step 2
Using the same pan where the steak was cooked, add the bean sprouts and thinly sliced scallions. Sauté them briefly until they are just wilted but still retain a pleasant crunch. Be careful not to overcook, as this will diminish their crispiness. Season very lightly with salt and pepper, as the steak itself is already seasoned.
Step 3
Cut the cooked sirloin steak into bite-sized pieces, about 2-3 cm cubes. Arrange them attractively on a serving plate. For an extra touch, sprinkle a little parsley flakes over the steak.
Step 4
Place the sautéed bean sprouts and scallions next to the steak on the plate. Drizzle a light soy sauce-based salad dressing over the vegetables for a fresh, zesty finish. (Note: You can omit the dressing if you prefer, or adjust to your taste.)
Step 5
Now, let’s make the kimchi fried rice! Use the same pan you cooked the steak and vegetables in. Add the chopped kimchi and its brine to the pan. Stir-fry over medium heat until the kimchi softens and the brine reduces, developing a rich, savory flavor.
Step 6
Add the chopped leftover sirloin steak to the pan with the kimchi. Continue to cook, allowing the steak’s savory notes to meld with the kimchi.
Step 7
Add a bowl of cooked rice to the pan with the kimchi and steak mixture. Stir-fry vigorously, ensuring that each grain of rice is coated with the flavorful ingredients. Thoroughly mixing and frying is key to a delicious fried rice.
Step 8
Finally, add the reserved kimchi brine, along with the sautéed bean sprouts and scallions. Stir-fry over high heat for another minute or so. This quick stir-fry helps to dry out any excess moisture, resulting in perfectly textured fried rice.
Step 9
Just before turning off the heat, stir in a small knob of butter. The butter will melt and coat the fried rice, adding a wonderful richness and creamy texture. (Alternatively, you can use sesame oil or perilla oil for a nutty aroma.)
Step 10
Serve the delicious kimchi fried rice on a plate, garnished with a sprinkle of toasted sesame seeds. Enjoy this delightful combination of juicy steak and flavorful, textured fried rice!
