SLICED ASIAN STEAK PLAT­TER

Friday - - Recipe Cards -

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.

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