Beef Quick Main Asian

Cubed steak with chilli and coriander dressing

Name: Cubed steak with chilli and coriander dressing
Prep time: 145 min
Cook time: 15 min
Total time: 160 min
Yield: 6
Cuisine: /asian
Ingredients: 1 tablespoon soy sauce; 1 teaspoon ground Szechuan pepper; 2.5cm piece ginger, grated; 1 garlic clove, crushed; 1/2 cup (125ml) safflower or sunflower oil; 6 x 200g beef eye-fillet steaks, well trimmed; 1 cup (250ml) seasoned rice vinegar; 3/4 cup (175g) caster sugar; 1 long red chilli, seeds removed, chopped; 1/4 cup (3 tablespoons) finely chopped coriander; Creme fraiche, to serve; Thai chilli jam*, to serve; Jasmine rice, to serve; Snow pea sprouts, to serve

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2h 25m

15m

Cubed steak with chilli and coriander dressing

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Thai flavours spring to life in this spicy steak main.

1 tablespoon soy sauce
1 teaspoon ground Szechuan pepper
2.5cm piece ginger, grated
1 garlic clove, crushed
1/2 cup (125ml) safflower or sunflower oil
6 x 200g beef eye-fillet steaks, well trimmed
1 cup (250ml) seasoned rice vinegar
3/4 cup (175g) caster sugar
1 long red chilli, seeds removed, chopped
1/4 cup (3 tablespoons) finely chopped coriander
Creme fraiche, to serve
Thai chilli jam*, to serve
Jasmine rice, to serve
Snow pea sprouts, to serve

Method

1.

Mix soy, pepper, ginger, garlic and oil in a shallow dish, add steaks, cover and marinate in the fridge for up to 2 hours.
2.

Stir vinegar and sugar over low heat to dissolve sugar. Simmer for 2 minutes, then stir in 1 teaspoon salt. Cool, then add the chilli and coriander. Set aside.
3.

Heat a chargrill or barbecue to high heat. Cook the steaks (in batches if necessary) for 2-3 minutes each side. Rest the steaks for 1-2 minutes, then cut into cubes. Arrange cubes in the shape of original steaks on plates. Drizzle with dressing. Serve with creme fraiche, chilli jam and rice, and garnish with sprouts.