Beef Scotch with Kumara, Sautéed Greens and Tahini Ginger Drizzle

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, June 10, 2018.

We think scotch fillet is best cooked medium-rare but if you prefer it cooked more, give it and an extra few minutes in the oven.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges. Toss on prepared tray with a drizzle of oil, season and roast in oven for 20-25 minutes, until golden and tender.
Cut spring onions into 10cm lengths; cut baby bok choy into quarters or eighths if large; cut broccoli into small florets. Set all aside.
Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Pat beef dry and season. Cook beef for 2-3 minutes each side until golden. Transfer to tray with kumara (reserving pan) and cook for 2-3 minutes, for medium-rare, or until cooked to your liking.
Remove beef from oven (returning kumara for remaining cook time) and set aside to rest, covered for 3-4 minutes, before slicing thinly against the grain.
While beef rests, wipe reserved pan and heat with a drizzle of oil on medium-high heat. Cook garlic, broccoli and spring onions for 1-2 minutes. Add water and bok choy and cook for a further 1-2 minutes, tossing often, until tender and bright green. Remove from heat and stir through sesame oil, soy sauce and vinegar
To serve, divide kumara and sautéed greens between plates. Top with slices of beef and spoon over tahini ginger sauce. Sprinkle over sesame seeds and coriander leaves.