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Preparation time
15 minutes
Total time:
4 hours 25 minutes
Serves
4
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Ingredients
Marinated beef
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45 mL (3 tbsp.) oyster sauce
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15 mL (1 tbsp.) soy sauce
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1 clove garlic, minced
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10 mL (2 tsp.) ground coriander
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5 mL (1 tsp.) ground cumin
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To taste salt and pepper
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60 mL (¼ cup) vegetable oil
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675 g (1 ½ lb.) beef fillet, hanger or flank steak
Tiger sauce
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1 small shallot
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4 cloves garlic
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125 mL (½ cup) fresh cilantro
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1 tomato
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30 mL (2 tbsp.) lime juice
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30 mL (2 tbsp.) oyster sauce
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15 mL (1 tbsp.) fish sauce
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15 mL (1 tbsp.) sambal oelek (or to taste)
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Directions
- For the marinade, mix oyster sauce, soy sauce, garlic, spices and 30 mL (2 tbsp.) vegetable oil in a bowl.
- Season beef with salt, to taste. Coat beef with marinade. Cover and marinate in refrigerator for 4–12 hours.
- Remove beef from marinade and let sit at room temperature for 30 minutes.
- For the sauce, in a food processor, chop shallot and garlic into a paste. Add cilantro and finely chop. Add remaining ingredients for the sauce and mix. Season to taste.
- Heat the remaining olive oil in a large non-stick skillet set over medium-high heat. Brown meat for about 3 minutes on each side for rare or continue cooking until desired doneness. Let meat rest on a plate for 5 minutes.
- Serve steak with the tiger sauce, rice and lettuce leaves.
Chef’s Secret
- If using the barbecue, preheat to high and oil the grill. Grill meat for 2–3 minutes on each side for rare or continue cooking until desired doneness. Let meat rest for 5 minutes
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