From the East: Spicy Beef with Coriander Relish.

Whilst there is nothing quite like a pie, and one can never have too many roast potatoes and indeed, I would always pick a 'stick to your ribs' fruit crumble over a fruit salad, sometimes, just sometimes I really enjoy something zingy, fresh, light and oriental and this recipe fits the bill. It is a recipe from the excellent Antipodean chef, Bill Granger, whose food resonates freshness and taste. I am a big fan.

I know that mostly, a good steak requires not much more than a bit of seasoning, a raging hot griddle  a little bit of resting and some yummy chips, but this recipe is well worth a try. I didn't use sirloin which is what Bill Granger recommends, mainly because I didn't have it to hand, but I imagine a decent cut of steak, almost char grilled and crusty on the outside and pink on the inside would be heavenly. A very impressive dinner dish.

Ingredients

80 ml shaoxing rice wine or dry sherry (I used sherry)

 

60ml oyster sauce

 

60ml light soy sauce

 

2 tbsp caster sugar

 

1 tbsp sesame oil

 

4 sirloin steaks, each 175g (though I used a thinner cut of 'frying steak')

For the coriander relish

50g chopped coriander, including stems

 

60ml vegetable oil

 

2 tbsp fresh lime juice

 

1 large chilli, seeded and finely chopped

 

1 tbsp fish sauce

 

1 tsp caster sugar

 

1 pinch ground black pepper

Serve with steamed veg - bok choi, or mange tout, broccoli, etc. I also served some noodles.

Serves 4

Method

1. Place the Shaoxing rice wine (or sherry), oyster sauce, soy sauce, sugar and sesame oil in a large bowl and stir until the sugar is dissolved.

2. Add the steaks then cover with food wrap and place in the refrigerator to marinate for twp hours; bringing them up to room temperature in the last 30 minutes.

3. Meanwhile, prepare the coriander relish while the steaks are marinating. Simply place all the ingredients together in a bowl and season with freshly ground black pepper.

4. Preheat a frying pan, griddle or barbecue until hot.

5. Fry the steaks for two minutes on each side, by which time they will be done if you like rare steak. This obviously depends on the thickness of your steak and your preference to how you like your steak cooked.

6. Continue cooking over medium heat for one to two minutes more on each side for medium, or two to three minutes more on each side for well done.

7. Remove the steaks from the pan and allow to rest for five minutes in a warm place.

8. Lightly blanch or steam the vegetables.

9. Slice each steak into slices, top with a little coriander relish and serve with your chosen vegetable

Yum! Zingy, spicy, fresh and easy!