Five-Spice Steak and Herb Salad Recipe

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  • Dairy-free
serves: 2

For a great dinner option that’s even better as a Valentine’s Day recipe, give this special steak a go – you won’t regret it!



  • 1 tbsp hoisin sauce
  • ½ tsp Chinese five spice
  • 2 x 200g trimmed sirloin steak
  • ½ tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp agave nectar or palm sugar
  • 3 tbsp celery leaves
  • 3 tbsp fresh parsley leaves
  • 2 tbsp chives, roughly chopped
  • 2 tbsp fresh mint leaves
  • Pinch of salt 
  • Pinch of white pepper


  • Mix together the hoisin sauce, five spice and a generous amount of white pepper until well combined.

  • Spread a large piece of cling film over a chopping board. Place the trimmed steaks on top and cover with another large piece of cling film. Using a meat hammer or a rolling pin, bash the steaks until they are half the thickness and twice the size.

  • Place your flattened meat in a shallow dish and smother it with the hoisin sauce marinade. Leave the steak to marinate for at least 30 minutes, but no more than overnight.

  • When ready to cook, heat a griddle pan over a high heat. When the pan is scorching hot carefully lay the steaks on to cook. For medium-rare, fry the steaks for 1 minute on each side, and then transfer to a board and leave to rest for 5 minutes. (If you prefer your steaks well done then fry them for a minute or two longer, but do not skip the resting time, as this is what gives your steaks a meltingly tender texture.)

  • While your steaks are resting, mix together the sesame oil and the vinegar.

  • Place all of the herb leaves in a bowl and pour over the dressing. Mix well, adding a sprinkle of salt and pepper. Serve the steaks with the herb salad.

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