Aussie Sirloin Steak with Enoki and Shimeji Mushrooms by Ioannis Grammenos, Executive Chef, Heliot Steak House - The Chefs' Forum
Ioannis is the chef behind the award-winning Heliot Steak House, specialising in prime cuts and live-fire cooking, combining classic steakhouse techniques with
Ingredients
- 500g of Australian Sirloin (250g) each
- 100g Lee Kum Kee Chinese Style Honey BBQ Marinade (Char Siu Sauce)
- 100g Lee Kum Kee Premium Light Soy Sauce
- 30g enoki mushrooms
- 30g shimeji mushrooms
- 15g sugar snap peas
- 15g spring onion
- 10g Greek olive oil
- 20g Lee Kum Kee Makrut Lime Leaf Flavoured Chilli Sauce
- 10g white sesame
- 10g black sesame
- 2g nori leaf
- 2g bonito flakes
- Pinch of salt
- 2 pinches of sugar
- Few drops of water
- 2g Micro salad
- 3g Lee Kum Kee Chiu Chow Chilli Oil
- 3g Chive oil
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