Ingredients
2 Beef Striploin / Sirloin Steak (around 500g in total)
MARINADE
2 cloves Garlic
1.5 tbsp Soy Sauce
1 tbsp Oyster Sauce
1.5 tbsp neutral Cooking Oil
1 tsp Sugar
¼ tsp Black Pepper
Juice from ½ large Green Lime
DIPPING SAUCE
3 Shallots (thinly sliced)
2 stalk Coriander (roughly chopped)
2 tsp Chilli Flakes
2 tbsp Fish Sauce
2 tsp Palm Sugar
Juice from 1 large Green Lime
1 tsp Tamarind Paste
1-2 tbsp Water
2-3 tsp Toasted Rice Powder (Toast 1 tbsp raw rice in a pan till golden and fragrant, then grind into powder)
*adjust saltiness, sourness and sweetness according to preference
Method
- Blend the ingredients for the marinade into a smooth paste.
- Pat the beef steak dry with a kitchen towel. Rub the marinade all over the beef steak, then let it rest for 3 hours or overnight.
- To prepare the dipping sauce, combine all the ingredients and sprinkle toasted rice powder just before serving.
- Once ready to cook, heat a grill pan it is smoky, then place the beef steak onto the pan.
- If the steak is around 2cm thick, to get medium-rare doneness: grill for 2 minutes and 10 seconds, then flip over and grill the other side for 2 minutes. Once done, remove steak from pan, place on a flat tray/plate, and let it rest for 3–5 minutes before slicing into thin strips.
- If you prefer medium doneness, grill for about 2 minutes and 20 seconds on one side, then grill the other side for 2 minutes and 15 seconds.
- Plate beef strips, sprinkle with toasted rice powder and enjoy with the dipping sauce.
Recipe by Meg Tan
