Panko Crusted Top Sirloin over Asian Noodles with Plum Wine Glaze Recipe

Ingredients:

6 (6-ounce or 170 g) Certified Angus Beef ® top sirloin steaks
1/4 cup (60 ml) banana chips
1/4 cup (60 ml) macadamia nuts
4 cups (950 ml) panko breadcrumbs
1/4 cup (60 ml) shredded, unsweetened coconut
1/4 cup (60 ml) cilantro
1 tablespoon (15 ml) kosher salt
3 cups (710 ml) flour
Salt and pepper to taste
6 each eggs
1/2 cup (125 ml) sesame oil
2 cups (500 ml) peanut oil
1/2 pound (225 g) fresh green beans
1 pound (450 g) baby carrots
3 cups (750 ml) water
Ice-water bath
2 tablespoons (30 ml) sesame oil
Asian Noodles (recipe below)
3/4 cup (60 ml) toasted sesame seeds
Plum Wine Glaze (recipe below)

Preparation:

Preheat oven to 375 degrees F (190 degrees C) . Place banana chips and macadamia nuts in food processor fitted with metal blade; process to medium-fine crumbs. (Do not over process, as nuts will create a paste).

Combine breadcrumbs, coconut, banana chip/nut mixture, cilantro and salt, and place in a shallow dish. Lightly season flour with salt and pepper and place in separate shallow dish. Beat eggs and place in another shallow dish to set up standard breading procedure. Dip each steak in flour mixture, egg wash and panko mixture.

Heat sesame and peanut oil in medium fry pan, and fry each steak until golden brown on the outside. Place steaks on sheet pan, leaving space between, and bake about 15 minutes or to desired doneness. Allow steaks to rest 5 minutes before serving.

To prepare vegetables, remove bean tops and slice on diagonal, about 1-inch (2.5 cm) long. Cut baby carrots in half on the diagonal. Blanch in boiling water and place immediately in an ice-water bath; drain and pat dry. Heat 2 tablespoons (30 ml) of sesame oil in small skillet, fry beans and carrots for 1 to 2 minutes until they start to brown. Lightly season with salt and remove to paper towel to drain.

Place steak on top of Asian noodles, garnish with sesame seeds, green beans and carrots, and drizzle with plum wine glaze.

Asian Noodles

Ingredients:

1 package Asian wheat noodles
4 tablespoons (60 ml) Asian chili sauce

Preparation:

Cook noodles according to package directions and toss with chili sauce

Plum Wine Glaze

Ingredients:

4 ounces (115 g) plum wine
4 ounces (115 g) soy sauce
6 ounces (170 g) mirin or sweet rice wine
4 tablespoons (60 ml) brown sugar

Preparation:

Combine all ingredients.

Serves 6

Presentation note: Serve on a bed of Napa cabbage pan-fried in sesame oil and lightly seasoned with salt. Drizzle with Plum Wine Glaze.