TODAY’S RECIPE: Crying tiger salad

NICE and spicy. SERVES 4 as part of a meal.

Ingredients

Small pack coriander, leaves and stalks separated 1 tsp oyster sauce or fish sauce 1 tsp soy sauce 1 tbsp olive oil 250g beef fillet steak Handful mixed herbs (e.g. mint, coriander, Thai basil) to serve FOR THE DIPPING SAUCE: 2 limes, juiced ½ onion, finely chopped 2 tbsp fish sauce 1 tsp sweet chilli sauce 1 red chilli, finely chopped 1 tbsp toasted rice powder (optional)

Method

1. Finely chop coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage marinade into the meat, then put in the fridge for up to three hours, but at least one hour.

2. Put the dipping sauce ingredients in a bowl, finely chop ¾ of the coriander leaves and add them, too. Taste the sauce — if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.

3. Heat a frying pan over a high heat and, once very hot, cook the steak for two to three minutes each side, depending on how well done you like it. Rest the steak for five to ten minutes before slicing and serving on a bed of herbs, with the sauce on the side.