1 green chilli, finely chopped ((deseeded for less heat)
1 garlic clove, finely chopped
1 lemongrass stalk, crushed with the back of a knife and finely sliced
1tbsp soft brown sugar
4tbsp lime juice
1⁄2 cabbage, cut into wedges
handful mint leaves
handful coriander leaves
1⁄2 cucumber, cut into chunks
1 small red onion, thinly sliced
Method
Mix together the oyster sauce,
1tbsp fish sauce, caster sugar
and sesame oil in a large bowl.
Add the steaks, turn a few times
to coat well and allow them to
marinate for around 5-10 minutes.
Meanwhile, to make the
dressing, combine together the
chilli, garlic, lemongrass, brown
sugar, 4tbsp fish sauce and lime
juice in a bowl.
Arrange the cabbage, mint,
coriander, cucumber and red
onion on serving plates.
Heat a griddle pan over a high
heat. When very hot, add the
steaks and sear for 2 minutes
on each side. Transfer to a warm
plate, cover loosely with foil and
allow to rest for 5 minutes.
Finely slice the steaks and
drape over the salad. Drizzle
with the dressing.
Recipes and photographs taken from Bill's Basics by Bill Granger, photography by Mikkel Vang. (Quadrille, £16.99)
