INGREDIENTS
500g slice rump steak
1/3 cup (80ml) light soy sauce
½ cup (125ml) lime juice
1/3 cup (80ml) fish sauce
½ teaspoon white sugar
pinch dried chilli powder
2 purple Thai shallots, sliced thinly
2 tablespoons chopped fresh coriander leaves
finely shredded Chinese cabbage and carrot, for serving, optional
METHOD
1/3 cup (80ml) light soy sauce
½ cup (125ml) lime juice
1/3 cup (80ml) fish sauce
½ teaspoon white sugar
pinch dried chilli powder
2 purple Thai shallots, sliced thinly
2 tablespoons chopped fresh coriander leaves
finely shredded Chinese cabbage and carrot, for serving, optional
METHOD
Combine the beef and soy sauce in a shallow dish or snap-lock bag; refrigerate for 1 hour.
Meanwhile, combine juice, fish sauce, sugar, chilli powder, shallots and coriander leaves in a small bowl.
Drain beef from soy sauce and pat dry.
Cook beef on a lightly oiled, heated grill plate (or grill or pan-fry) until browned on both sides and done as desired. Transfer the beef to a warmed plate; cover and stand for 5 minutes.
Slice the beef thinly and serve with lime juice mixture, cabbage and carrot.
Meanwhile, combine juice, fish sauce, sugar, chilli powder, shallots and coriander leaves in a small bowl.
Drain beef from soy sauce and pat dry.
Cook beef on a lightly oiled, heated grill plate (or grill or pan-fry) until browned on both sides and done as desired. Transfer the beef to a warmed plate; cover and stand for 5 minutes.
Slice the beef thinly and serve with lime juice mixture, cabbage and carrot.
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