Vietnamese Steak with Cucumber Salad
- 4 Teaspoons of Light Soy Sauce
- 4 Teaspoons of Chilli Sauce
- 2 Teaspoons of Seasme Oil
- Zest and Juice of 1 Lime
- 250g Sirloin or Rump Steak
- 2 Teaspoons of Rice or White Wine Vinegar
- 2 Teaspoons of Sesame Seeds (Toasted)
- Small handful of Coriander
- 6 Baby Plum Tomatoes
- 1/2 Cucumber
- 8 Radishes
- 100g Edamame Beans (Shelled)
Firstly, we need to make the marinade. Stir together 2 teaspoons of soy sauce and 2 teaspoons of chilli sauce in a large bowl. Then add 1 teaspoon of sesame oil along with half of the zest and juice of the lime. Stir well. Then slice the steak into strips, and trim the fat. Add to the marinade, toss and cover the steak, then leave to one side for 30-40 minutes.
While the steak is marinating, its time to make the salad. Whisk together the remainder of the soy and chilli sauce in a large bowl. Then add the remaining sesame oil and lime zest and juice. Then add the vinegar, toasted sesame seeds and coriander. Now for the fun bit. Lay the cucumber on a chopping board and hit a few times with a rolling pin so its a bit mashed up. Then slice the cucumber into bite sized chunks and add to the bowl. Do the same with the radishes and then add them to the bowl also. Slice the tomatoes in half and add to the bowl. Then finally add the edamame beans. Toss everything together thoroughly, and set aside.
Back to the steak. Heat up a griddle pan, then add the steak. Cook for 2-3 minutes on each side or until its cooked to your liking. Set aside to rest for a few minutes. Then add to the salad and serve.