Asian steak sandwiches

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

Serves 2

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

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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