Perfectly cooked Angus sirloin combined with blanched Asian greens and a light, zesty nam jim sauce. Kapow!

20 Minutes. A delicious, nutritious steak dinner. Gluten free.

Serves 2.


2 x 250g Angus sirloin steaks
2 bulbs bok choy
1 bunch Chinese broccoli
2 sprigs coriander
3cm piece of ginger
2 cloves garlic
1 long red chilli
1 lemon
1.5 tablespoons fish sauce
½ teaspoon honey

Boil water & prepare steak
Fill a pot with water and a pinch of salt. Bring to the boil. Brush steak with olive oil and season with salt and pepper.

Prepare vegetables & make nam jim
Halve bok choy length ways and trim the ends. Trim ends of the Chinese broccoli and cut in half. Peel and roughly chop the ginger. Deseed and roughly chop the chilli (to taste). In a blender, combine coriander, garlic, ginger and chilli. Add the juice of the lemon, honey, fish sauce and blitz to form a smooth paste. Set to one side. If you do not have a blender, finely chop all of the ingredients and combine in a bowl. 

Cook steak & blanch vegetables
Heat a heavy based grill or fry pan to hot (not smoking hot). Place meat in pan and sear well before turning to cook other side. Allow 4 minutes on each side for medium rare and 6 minutes on each side for medium well. Remove steak from the pan and loosely cover with foil for 3 minutes to rest. While the steak is cooking, blanch greens for 2 minutes. Drain and allow to steam dry.

To serve
Divide greens on to plates. Slice the steaks into 2 cm strips and while still hot top with the nam jim sauce.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 02, 2017 by Timothy Ryder
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