Ingredients
- 1 300g Steak (rib fillet or porterhouse)
- 1 tbsp Lee Kum Kee Oyster Sauce
- 1 tbsp fish sauce for steak marinade
- 2 tsp raw glutinous rice
- 1 tbsp lime juice (plus keep a lime cheek for garnish)
- 1 tbsp tamarind concentrate
- 1 tbsp brown sugar
- 1 red chilli
- 1 tbsp chilli flakes
- 1 small red shallot, sliced finely
- 2 tsp finely chopped coriander (more for garnish)
- 3 tbsp fish sauce
- 1 cup jasmine rice
- Fancy lettuce to serve
- Pinch of salt
Method
- Mix oyster sauce, fish sauce and brown sugar. Pour over the steak and use your hands to massage the marinade all over the steak.
- Crying Tiger dipping sauce - toast the 2 tsp of glutinous rice in a dry frying pan over medium high heat until golden brown and fragrant. Use a mortar and pestle to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chilli flakes and toasted rice powder. Mix until well combined. Stir through the shallot and coriander. If sauce is too thick ad 1 tbsp of water, mix well. Pour sauce in to a small bowl or ramekin so it is ready to serve and set aside.
- Rinse rice under water to remove starch (if you want sticky rice skip this step). Add water and a pinch of salt, boil over medium heat until cooked. Drain and place in to a serving bowl.
- Steak - Heat bbq to high heat (or pan if cooking on stove top). Add steak and flip every 1-2 minutes, get a nice charred crust. Cook steak to your liking (recommend medium rare). Take steak off the heat and place on a board to rest for minimum of 5 minutes.
- Add lettuce to serving plate, slice up the steak and plate nicely. Add sliced red chilli, lime cheek, coriander and the ramekin of crying tiger sauce. Serve with the rice, share with a loved one and enjoy!
Product used in recipe
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
