Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon soy sauce
  • 1 teaspoon ground Szechuan pepper
  • 2.5cm piece ginger, grated
  • 1 garlic clove, crushed
  • 1/2 cup (125ml) safflower or sunflower oil
  • 6 x 200g beef eye-fillet steaks, well trimmed
  • 1 cup (250ml) seasoned rice vinegar
  • 3/4 cup (175g) caster sugar
  • 1 long red chilli, seeds removed, chopped
  • 1/4 cup (3 tablespoons) finely chopped coriander
  • Creme fraiche, to serve
  • Thai chilli jam*, to serve
  • Jasmine rice, to serve
  • Snow pea sprouts, to serve

Instruction

  • Mix soy, pepper, ginger, garlic and oil in a shallow dish, add steaks, cover and marinate in the fridge for up to 2 hours.
  • Stir vinegar and sugar over low heat to dissolve sugar. Simmer for 2 minutes, then stir in 1 teaspoon salt. Cool, then add the chilli and coriander. Set aside.
  • Heat a chargrill or barbecue to high heat. Cook the steaks (in batches if necessary) for 2-3 minutes each side. Rest the steaks for 1-2 minutes, then cut into cubes. Arrange cubes in the shape of original steaks on plates. Drizzle with dressing. Serve with creme fraiche, chilli jam and rice, and garnish with sprouts.