SLICED ASIAN STEAK PLATTER
Prep time overnight Cooking time 5-10 mins, plus resting time Serves 4 800g rump steak A handful of glass noodles or rice vermicelli, deep-fried until crispy Stir-fried vegetables, to serve Fresh mint and julienned red spring onions, to garnish 1 tbsp toasted sesame seeds, to garnish FOR THE MARINADE, MIX: 4 tbsp apple cider vinegar 80ml light soy sauce 2 tsp wasabi paste 1 tsp sugar 1 tsp grated fresh ginger 2 tbsp sesame oil 4 cloves garlic, chopped Pour the marinade over the steak, coating it evenly, cover with cling film and refrigerate overnight. Bring it to room temperature when ready to cook. Heat a griddle pan or heavybased frying pan over high heat. Fry the steak for 2 minutes on each side (or longer, depending on the thickness of the meat). Remove from the pan, cover loosely with aluminium foil and leave to rest for 10-15 minutes. To serve, slice the steak against the grain of the meat into thin slices. Serve with noodles and vegetables, garnished with mint, spring onions and sesame seeds.