Delia

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
Ingredients
 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
Equipment

Method

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.

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