500g readymade puff pastry, thawed
1 egg
2 tbsp (30ml) milk
Sesame seeds, to sprinkle
4 x 100g Sirloin steak
1 tbsp vegetable oil
6 shiitake mushrooms, sliced
1 shallot, finely sliced
1 clove garlic, finely sliced
½ tsp NOMU Oriental Rub
1 NOMU Cook’s Collection Whole Star Anise
2 tsp NOMU Beef STOCK
120ml hot water
2 tbsp oyster sauce
1 tsp miso paste
a splash of sesame oil
3 spring onions, cut into 5 cm lengths
Preheat the oven to 200°C.
Open out the sheet of puff pastry, but do not roll it out. Cut the pastry into four 10 x 10 cm squares. Beat the egg and milk together to create an egg wash and brush the pastry, finishing with a sprinkle of sesame seeds. Bake the pastry in a hot oven for 8-10 minutes until puffed up and golden.
Place the sirloin between 2 sheets of cling film and tenderise the meat using a meat mallet. Brush the meat with vegetable oil and sear in a VERY hot griddle pan until charred on the outside but still slightly pink inside. Cut the meat into strips and set aside.
In another splash of oil, fry the shiitake mushrooms until lightly coloured and softened. Add the shallot, garlic, NOMU Oriental Rub and star anise and gently sauté until the shallots become soft and tender. Combine the NOMU Beef STOCK, hot water, oyster sauce, miso paste and sesame oil and add to the mushrooms. Simmer over medium heat to reduce the liquid to a thick syrupy sauce.
Just before serving, add the spring onions and beef strips, stir to coat them in the sauce and heat through.
To serve, place on serving plates and top with the puff pastry.
500g readymade puff pastry, thawed
1 egg
2 tbsp (30ml) milk
Sesame seeds, to sprinkle
4 x 100g Sirloin steak
1 tbsp vegetable oil
6 shiitake mushrooms, sliced
1 shallot, finely sliced
1 clove garlic, finely sliced
½ tsp NOMU Oriental Rub
1 NOMU Cook’s Collection Whole Star Anise
2 tsp NOMU Beef STOCK
120ml hot water
2 tbsp oyster sauce
1 tsp miso paste
a splash of sesame oil
3 spring onions, cut into 5 cm lengths
Preheat the oven to 200°C.
Open out the sheet of puff pastry, but do not roll it out. Cut the pastry into four 10 x 10 cm squares. Beat the egg and milk together to create an egg wash and brush the pastry, finishing with a sprinkle of sesame seeds. Bake the pastry in a hot oven for 8-10 minutes until puffed up and golden.
Place the sirloin between 2 sheets of cling film and tenderise the meat using a meat mallet. Brush the meat with vegetable oil and sear in a VERY hot griddle pan until charred on the outside but still slightly pink inside. Cut the meat into strips and set aside.
In another splash of oil, fry the shiitake mushrooms until lightly coloured and softened. Add the shallot, garlic, NOMU Oriental Rub and star anise and gently sauté until the shallots become soft and tender. Combine the NOMU Beef STOCK, hot water, oyster sauce, miso paste and sesame oil and add to the mushrooms. Simmer over medium heat to reduce the liquid to a thick syrupy sauce.
Just before serving, add the spring onions and beef strips, stir to coat them in the sauce and heat through.
To serve, place on serving plates and top with the puff pastry.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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