- dash vegetable oil
- 6 sirloin steaks, roughly 150g/5¾oz per portion
- 2 red onions, finely sliced
- 1 pink grapefruit, cut into small segments
- 1 white grapefruit, cut into small segments
- 1 tbsp chopped fresh coriander
- 3 heads pak choi
- dash sesame oil
- 3 garlic cloves, finely sliced
- vegetable oil, for deep-fat frying
- 1 bunch spring greens, finely shredded
- 150ml/5fl oz rice wine
- 150ml/5fl oz light soy sauce
- 50g/1¾z sugar
- 1 tsp Chinese five-spice powder
- For the steak, heat a dash of vegetable oil in a large frying pan and cook the sirloin for roughly three minutes on each side. Remove from the heat and leave to rest, covered, in a warm place.
- In a bowl, toss the red onions and grapefruit segments with the chopped coriander in a bowl.
- For the ‘seaweed’, heat the vegetable oil in a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Add the spring greens to the deep-fat fryer and cook until crisp. Carefully remove using a slotted spoon and transfer to a plate lined with kitchen paper.
- For the teriyaki sauce, heat all the ingredients in a small pan and simmer.
- To finish the steak and vegetables, cut the pak choi leaves away from the stem and rinse under cold, running water.
- Heat a dash of sesame oil in a pan and toss the leaves and sliced garlic for 4-5 minutes, or until wilted.
- To serve, slice the sirloin and lay it on the pak choi on each plate. Spoon the grapefruit segments along with the ‘seaweed’ and drizzle the teriyaki sauce over the meat.