Asian Steak Sandwiches

No not bread sarnies. These are slices of sticky, fragrant marinated steak, served wrapped in lettuce leaves.

Serves 2

This recipe is from Delia's How to Cheat at Cooking

Asian Steak Sandwiches
 225g trimmed rump or sirloin steak
 oil, for frying
 10cm piece fresh cucumber, cut lengthways into matchsticks
 2 spring onions, cut lengthways into shreds
 2 tablespoons fresh coriander leaves
 1 Iceberg lettuce (use the pliable leafy parts)
For the marinade:
 2 stalks Blue Dragon whole lemongrass (from a jar), cur into 3 pieces
 ½ small red onion, peeled and halved
 1 dessertspoon dark soft, brown sugar
 2 jalapeno pepper, from a jar
 1 tablespoon Thai fish sauce
 1 dessertspoon each sesame oil and groundnut (or similar) oil
For the oriental dipping sauce:
 1 clove garlic, peeled
 1 piece jalapeno pepper, from a jar
 1 dessertspoon dark soft brown sugar
 1 tablespoon lime juice
 2 tablespoons each rice vinegar and Thai fish sauce
 green parts of 2 spring onions


Chop all the marinade ingredients in a mini-chopper, then empty them into a bowl.

Slice the steak across into thin strips, then add these to the bowl, pushing them down well into the marinade.

For the dipping sauce, mini-chop all the ingredients, give them a good burst, then pour into a bowl.

To cook the steak, heat a frying-pan lightly brushed with oil till very hot, then add the strips of steak.

Cook for 30 seconds, then flip them over with a fork and spoon (or tongs) and give them another 30 seconds before transferring to a warm serving dish.

To serve: roll up strips of steak, shredded spring onion, cucumber and coriander in the lettuce leaves, swirling them in the dipping sauce - and have plenty of paper napkins handy.

Print Page