Vietnamese Beef with Nuoc Cham and Asian GreensMay 16, 2014
This combination of hearty steak, Asian flavours and healthy greens is a sure hit!
Ingredients for two people
|1||ginger knob, grated|
|4||garlic cloves, crushed|
|1||chilli, deseeded (optional) & finely chopped|
|3 tbs||fish sauce|
|1 tbs||caster sugar|
|3 tbs||white vinegar|
|1 bunch||gai lan, roughly sliced|
|10 g||black sesame seeds|
For the nuoc cham
In a small bowl add half the ginger, half the garlic, and chilli and using a blunt object bruise the vegetables until they begin to break down. Now add in the fish sauce, caster sugar and white vinegar and stir well until the sugar dissolves into the mixture. Leave aside.
For the rice
Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the gai lan
Heat a wok over high heat and grease with some peanut oil. Add in the remaining garlic and ginger and fry until fragrant. Add the gai lan and cook for 2-3 minutes or until the gai lan leaves begin to wilt. Add in a good pinch of salt and toss through the sesame seeds. Remove from the heat and set aside.
For the steak
Heat some oil in a pan or griddle over high heat. Season your steak with salt and pepper on both sides just before you add the steak to the pan. Cook the steak for 3-4 minutes on either side. Cooking time will vary depending on your preference and the thickness of your steak. Remove from the pan and leave aside, cover with foil, and leave to rest for 3 minutes.
Slice your steak on the diagonal and serve with the asian greens, rice, and the nuoc cham dressing.
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