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Asian steak sandwiches
No not bread sarnies. These are slices of sticky, fragrant marinated steak, served wrapped in lettuce leaves.
Serves 2
| 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 |
| Conversions |
|---|
| Need help with conversions? |
| Equipment |
|---|
| There is no list of equipment specified for this recipe. |
Delia's How to Cheat at Cooking
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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