This is steak and three veg with a difference - packed with Vietnamese flavours, this is a great dinner to whip up on a weekday night.
- 6 x 150 g sirloin steaks
- 2 tbsp mushroom soy
- 1 tbsp oyster sauce
- 2 tbsp peanut oil
- 1 tsp brown sugar
- 1 tsp cracked black pepper
- 1 handful of mixed torn Asian herbs – perilla, mint, Vietnamese mint and Thai basil, to garnish
Lemongrass and chilli sauce
- 4 tbsp oil
- 4 cloves garlic, minced
- 1 lemongrass stalk, finely chopped
- 2 tsp chilli flakes
- 4 tbsp chilli oil
- 1 tbsp fish sauces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 30 minutes
Mix the marinade ingredients together. Add the steaks, mix to combine and set aside to marinate for 30 minutes.
To make the lemongrass and chilli sauce, place a saucepan over medium heat, add the oil and fry the garlic, lemongrass and chilli flakes until fragrant. Remove from the heat and add the chilli oil and fish sauce. Stir ingredients well to combine.
Char grill the steak to your liking (approximately 2minutes each side for rare) and rest in a warm place for 5 minutes.
Slice the beef and arrange on plates. Spoon lemongrass and chilli sauce over the top of the steaks and garnish with the Asian herbs.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.