Korean Style Sous Vide Sirloin Steak

Kyle Shirajudin Head Chef of a local bistro based in North Wales shares this succulent recipe for Korean Style Sous Vide Sirloin Steak!

Prep Time  20 Minutes

Cook Time  1 Hour

Serves  2

Based in North Wales, UK, Kyle Shirajudin has been working in professional kitchens since the age of 15. After working his way up from kitchen porter, Kyle studied Professional Cookery at Llandrillo College before going on to work as a chef in a number of restaurants in the local area.

Kyle is now Head Chef of a local bistro based in North Wales where he prides himself on using the best in local produce, cooking traditional Welsh dishes that his diners both enjoy and love.


  • Two, 225g sirloin steaks
  • 2 large, ready to cook poppadoms
  • 10g fresh coriander


  • 2 tbsp sriracha sauce
  • 3 tbsp dark soy sauce
  • 2 garlic cloves
  • 1/2 tsp brown sugar
  • 1/2 tsp chilli flakes
  • 1 tsp fresh ginger
  • 10g fresh coriander

Stir Fry

  • 1 carrot
  • 50g beansprouts
  • 1/2 broccoli
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 onion
  • 100g mushrooms
  • 1 tsp fresh ginger
  • 1 tbsp each: sweet chilli sauce, dark soy sauce, chilli flakes
  • 30g sesame seeds
  • 10g fresh coriander


  • Preheat your sous vide water bath to your preferred temperature: 54°C (129°F) if you like your steak rare, 60°C (140°F) if you prefer medium rare.
  • To make your marinade, mix the soy sauce, sriracha sauce, brown sugar, chilli flakes, grated ginger, garlic and chopped coriander in a small bowl.
  • Place the sirloin steak into a vacuum pouch together with the contents of the bowl before sealing. Allow to marinate while your sous vide bath is heating to the desired temperature.
  • Once the desired temperature is reached, place the vacuum pouch into your sous vide water bath to cook for 1 hour.
  • For the stir fry, heat the sesame oil before adding the sliced peppers, onion, mushrooms and broccoli to a wok together with the grated carrot, finely chopped chilli and ginger.
  • Cook the vegetables and spices over a high heat for about 30 seconds before adding the beansprouts. Stir fry the ingredients for 3 – 4 minutes until cooked, but still slightly crunchy in texture.
  • Mix in the soy sauce, sweet chilli sauce, chilli flakes, sesame seeds and freshly chopped coriander before setting aside.
  • Place the butter into a frying pan over a high heat. Remove the sirloin steaks from the vacuum pouch and sear in the pan for 20 seconds on each side until brown. Season with pepper.

To Serve

  • To Serve, place the poppadoms into a fryer to crisp for 10 seconds before removing and shaping into a nest by wrapping in a tea towel.
  • Once you’ve created your poppadom nests, place onto two plates with a dash of sweet chilli. Add the stir fry to the nests before slicing the steak on top. Garnish with fresh coriander to complete dish.