Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Serves 4-6 Starters and mains
Up to a day before, put the beef steaks in the freezer for around 60 minutes to make them easier to slice, then slice as thinly as you can with a sharp knife, against the grain.
Put the marinade ingredients in a mixing bowl, add the sliced beef and marinate for at least 30 minutes or overnight – the longer, the better.
Put all the sauce ingredients in a bowl, whisk to combine and then set aside.
When ready to cook, pour the rapeseed oil into a pan set over a medium-high heat and, when smoking hot, add a few pieces of the beef. When it’s charred and caramelised- looking, transfer to a serving plate and keep hot while you fry the remaining batches. Alternatively, you can use a non- stick pan without the oil.
Serve immediately wrapped in lettuce leaves, with the sauce for dipping.
Advertisement
Subscribe and view full print editions online... Subscribe