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.