Lee Kum Kee Aussie Sirloin Steak with Enoki and Shimeji Mushrooms
Aussie Sirloin Steak with Enoki and Shimeji Mushrooms by Ioannis Grammenos, Executive Chef, Heliot Steak House
Ioannis is the chef behind the award-winning Heliot Steak House, specialising in prime cuts and live-fire cooking, combining classic steakhouse techniques with modern touches and a focus on quality sourcing.
“Lee Kum Kee sauces add a depth of umami , savoury richness and balanced sweetness, elevating Aussie sirloin steak with enoki and shimeji mushrooms beautifully.”
Ingredients
Serves 2
• 500g of Australian Sirloin (250g) each
Marinade
• 100g Lee Kum Kee Chinese Style Honey BBQ Marinade (Char Siu Sauce)
• 100g Lee Kum Kee Premium Light Soy Sauce
Vegetables
• 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
Furikake
• 10g white sesame
• 10g black sesame
• 2g nori leaf
• 2g bonito flakes
• Pinch of salt
• 2 pinches of sugar
• Few drops of water
Garnish
• 2g Micro salad
• 3g Lee Kum Kee Chiu Chow Chilli Oil
• 3g Chive oil
Method
1. In a small pan over medium heat, cook the sirloin steak on both sides for about 5–6 minutes.
2. While the steak is cooking, prepare the marinade. In a mixing bowl, combine the Char Siu Sauce with the light soy sauce.
3. Once the steak is cooked, add the sauce to the pan and mix for a few minutes. Turn off the heat and allow the steak to rest.
Prepare the Furikake
1. In a small pan over medium heat, gently toast the white and black sesame seeds, stirring continuously until evenly coloured and aromatic.
2. Add a pinch of salt and the sugar, mix well, and continue cooking until the sugar begins to melt. Add the water carefully and stir to caramelise the sesame seeds evenly.
3. Remove from the heat and immediately add the nori leaf powder and bonito flakes powder, mixing well to combine.
4. Set aside and use as required.
Prepare the vegetables
1. In a small pan over medium heat, add the Greek olive oil and allow it to heat gently. Add the enoki and shimeji mushrooms, ensuring they are evenly spread in the pan. Sauté for 2–3 minutes, stirring occasionally, until the mushrooms soften and begin to release their moisture.
2. Add the chopped sugar snap peas and spring onions, then continue to sauté for a further 1–2 minutes until just tender but still vibrant in colour.
3. Finish by adding the Makrut Lime Leaf Flavoured Chilli Sauce, tossing well to coat all ingredients evenly. Cook for a final 30–60 seconds, then remove from the heat and serve immediately.
Plating
1. Remove the sirloin from the sauce and allow it to rest briefly. Slice into even 8–10 mm slices, keeping the grain consistent.
2. Arrange the slices neatly on the centre of the plate, slightly overlapping.
3. Place the sautéed vegetables to one side of the steak, ensuring clean separation and height. Lightly sprinkle the vegetables with furikake (approx. ½ tsp per portion).
4. Finish with 3–4 drops of Chiu Chow Chilli Oil and 3–4 drops of chive oil around the plate, avoiding direct contact with the steak.
5. Garnish with a small pinch of micro salad placed on top of the vegetables. Serve immediately.
