Lime and Coriander Sticky Beef Hash with Sunny Side Egg
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
A lime and chilli spiked Asian style beef hash with thin strips of fillet steak wok-tossed in a flavorful marinade, served with crunchy broccolini, spring onions, and a sunny-side-up egg.
Ingredients
- 350g fillet steaks
- Juice of 1 lime
- 2 tbsp (30 ml) soy sauce or tamari
- 2 tbsp (30 ml) mirin
- Rice bran oil
- 1 tbsp (15 ml) tomato chutney or tomato sauce
- 4 coriander roots, roughly chopped
- 1 large red chilli, sliced
- 1 bunch broccolini, trimmed and cut into bite-sized pieces
- 2 spring onions, sliced
- 2 eggs
- Fried shallots, for garnish
- Black sesame seeds, for garnish
Instructions
- Slice the beef into thin strips, roughly 1/2 cm in thickness.
- In a bowl, mix together the tomato chutney (or tomato sauce), soy sauce, and mirin. Set aside.
- Heat a wok over high heat and add a splash of rice bran oil.
- Add the beef strips to the wok and stir-fry for 2-3 minutes until browned.
- Add the chopped coriander roots and sliced red chilli to the wok and stir-fry for another minute.
- Add the broccolini and spring onions to the wok, and continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Pour the marinade over the beef and vegetables, and toss to coat everything well. Cook for an additional minute until the sauce thickens slightly.
- In a separate pan, heat a little oil over medium heat and fry the eggs sunny-side up until the whites are set but the yolks are still runny.
- Serve the beef hash topped with a sunny-side-up egg, garnished with fried shallots and black sesame seeds. Drizzle with lime juice before serving.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- You can substitute broccolini with regular broccoli if preferred.
- Serve immediately for the best texture, as the vegetables will soften if left to sit.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 220
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Frequently Asked Questions
What are coriander roots and can I use the leaves instead?
Coriander roots are the unwashed root ends of fresh coriander (cilantro) — they have a more intense, earthy flavor than the leaves. This recipe uses 4 coriander roots, roughly chopped, stir-fried directly into the wok with the red chili. If you can’t find roots, a large handful of stems (not leaves) is the closest substitute; leaves will wilt too quickly.
Is this dish gluten-free?
The notes say to use tamari in place of the 2 tablespoons of soy sauce to make the dish gluten-free. All other ingredients — mirin, lime juice, tomato chutney, and rice bran oil — are naturally gluten-free. 
Why does the recipe call for a runny yolk egg on top?
The sunny-side-up egg — cooked until whites are set but the yolk is still runny — acts as a rich, unctuous sauce that mingles with the sticky soy-mirin glaze on the beef. Serve the hash immediately, as the notes warn the vegetables soften quickly if left to sit.
Sorry, I just realized you said I could sub tomato sauce. I should have read more carefully before commenting!
Is there an American ingredient I can substitute for tomato chutney? Tomato paste? Salsa? A fresh tomato and some kind of jam? I’m just not sure what kind of ingredient this is…. Thanks!