Sirloin steak, seasoned with fresh rosemary and thyme, then cooked sous-vide for twelve hours before being seared on the grill for a rich, caramelized finish. The sliced beef is draped in a house-made demi-glace built from reduced red wine, tomato paste, Dijon mustard, and Worcestershire sauce. Alongside, sesame-dressed rice noodles topped with toasted sesame seeds and green onions add a light, savoury contrast. Steamed broccoli, carrots, green beans, and sautéed bell peppers round out a colourful, satisfying plate built for your next training day.

Tip sirloin steak, rice noodles, green beans, broccoli, carrots, red bell peppers, green bell peppers, yellow onion, green onion, fresh garlic, tomato paste, soy sauce, red wine, Worcestershire sauce, Dijon mustard, sesame oil, olive oil, sunflower oil, sesame seeds, rice vinegar, fresh rosemary, fresh thyme, ground ginger, cornstarch, erythritol, black pepper, salt.

Wheat, soy, sesame, mustard, fish, sulphites.