The market · Meat
Beef sirloin
A tender, lean cut from the back, with a strip of fat along one side.
beefy · tender
What to do with it
Rosa Ibarra's Clarified milk punch, mezcal and pineappleBeef sirloin would soften its edgeIbu Sari's Sambal ijoBeef sirloin would soften its edgeKenji Hara's Milk punch, with hojichaBeef sirloin would soften its edge
MinangkabauDendeng baladoBeef sliced thin, dried or boiled, fried until crisp, then tossed through a coarse, oily sambal of red chilli and shallot.No one here has made it yet
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.No one here has made it yetTeochewTeochew beef hotpotVery fresh beef, cut to order by the part, dipped for seconds in a clear broth and eaten with shacha sauce.No one here has made it yetHunanHunan stir-fried beefThin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.No one here has made it yetSichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.No one here has made it yetSichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.No one here has made it yet
KoreanBulgogiThin slices of beef marinated in soy, sugar, pear, garlic and sesame, then grilled or seared fast.No one here has made it yet
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.No one here has made it yetGeorgianKubdariA round, closed bread from Svaneti filled with hand-chopped beef or pork, onion and Svan salt, baked until the juices soak into the crust.No one here has made it yetEthiopianKitfoFinely minced raw beef, warmed through with niter kibbeh and mitmita, served with fresh cheese and greens.No one here has made it yetEthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.No one here has made it yetNigerianSuyaThin beef skewers coated in yaji — ground groundnut cake, chilli and spice — and grilled over open coals.1 version here
PeruvianLomo saltadoStrips of beef stir-fried in a wok with onion, tomato, soy and vinegar, served with chips and rice.No one here has made it yetKinds
- Sirloin / strip loin
- Tender and even — slices cleanly.
- Rump
- Cheaper, chewier, more flavour.
- Topside or flank
- Lean, and often what goes on a suya skewer.
Goes with
Cooked with, here
How much, here
Knowing it
- Where to buy
- Butchers. Half an hour in the freezer firms it enough to slice paper-thin.
- Worth knowing
- Slice across the grain, thin — the spice does the tenderising.