Sticky Asian Beef with Peanut and Cucumber Salsa

Steps

1. oven to 190oC. Line a small baking dish with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate (if using)
2. Add bulgur to pot of boiling water, stir and cover with a tight fitting lid. Remove from heat and leave to soak for 10–15 minutes, until grains are tender. Drain well through a sieve. Return to pot, cover and keep warm. While bulgur cooks, heat a large, dry fry-pan on medium heat.
3. Add sesame seeds to pan and toast for 2–3 minutes, until golden. Remove from pan and set aside. Return pan to medium-high heat with a drizzle of oil. Stir-fry broccoli for 3-5 minutes, until tender and just starting to caramelise. Remove from pan and set aside.
4. Wipe out pan and return to high heat with a drizzle of oil. Remove plastic wrap from beef, pat dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side, until browned. Transfer beef to prepared baking dish and pour over kecap manis oyster sauce mix.
5. Bake beef for 5–7 minutes for medium-rare (depending on thickness), or until cooked to your liking. Remove from oven and rest for 5 minutes before slicing against the grain. While beef cooks, prepare salsa. Finely dice second measure of chilli; dice cucumber 0.5cm; finely dice red onion.
6. Add all peanut and cucumber salsa ingredients to a small bowl and mix to combine. Season to taste with salt and pepper. Add cooked broccoli, first measure of chilli, sesame oil and sesame seeds to drained bulgur and mix to combine. Season to taste with salt and pepper.
7. divide broccoli bulgur between plates and top with slices of sticky Asian beef and any resting juices. Spoon over peanut and cucumber salsa.