Ingredients
1 sirloin steak
1 tsp Szechuan peppercorns
1 bunch spring onions
2 cloves garlic
1/2 tbsp mirin
1/2 tbsp oyster sauce
1 tbsp soy sauce
Sesame seeds, to serve
Method
Begin by taking your steak out of the fridge at least 10 minutes before you are ready to cook it to allow it to come up to room temperature.
Meanwhile, slice off the roots of the spring onion and then cut in half, separating the green ends from the white ends. Mince the garlic and set aside.
Next place the Szechuan peppercorns in pestle and mortar and pound until you have a coarse powder.
Heat a large frying pan over a high heat then season the steak with lots of salt and the Szechuan pepper.
When the pan is hot add a splash of vegetable oil and place in the steak. Cook for 1-2 minutes per side depending on how you like your steak then remove from the pan and allow to rest.
Meanwhile, in the same pan add the white ends of the spring onion and cook over a high heat for 2 minutes until charred.
Add the green ends of the spring onion and cook for a further 2 minutes.
Finally add the oyster sauce, soy sauce, mirin and garlic and cook for a final minute.
To serve, slice the steak on an angle and place on a plate topped with the spring onions. Sprinkle with sesame seeds to finish.