Chilli,ginger steak with pickled cucumbers

Chilli,ginger steak with pickled cucumbers

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious Heart friendly
  • 20 minutes plus marinating time
  • 10 - 15 minutes
  • Saxenburg Private Collection Shiraz


  • 125 ml soya sauce
  • 2 garlic cloves, crushed
  • 2 t fresh ginger, grated
  • 3 T runny honey
  • 65 ml canola oil
  • 1/2 lemon, juiced
  • 2 large free-range sirloin steaks
  • 1 small cucumber, thinly sliced
  • 65 ml rice wine vinegar
  • 1 t caster sugar
  • 1\\2 red onion, finely chopped
  • 1 fresh chilli, seeded and sliced
  • 2 spring onions, thinly sliced

Cooking Instructions

Marinate the steaks in the soya sauce, garlic, ginger, honey, canola oil and lemon juice for at least 30 minutes.

Place the cucumber in a bowl, mix the rice wine vinegar and caster sugar and pour over the cucumber. Add the red onion and set aside while you cook the steaks.

Place a griddle pan or non-stick pan over a very high heat and, when hot, sear the fat of the sirloin for 30 seconds to 1 minute, then turn and cook on both sides for 4 to 5 minutes, or until cooked your preference. Remove from the heat and set aside to rest.

Pour any remaining marinade into a small saucepan and simmer over a medium to low heat for 1 minute, or until slightly thickened.

Slice the steaks and mix with the reduced marinade.

Serve on a large platter with the crunchy pickled cucumber and onion and scatter over the chilli and spring onion.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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