Asian

Vietnamese Beef

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When the local supermarket has 6 Rump steaks going for £1 each it would be rude to not buy 6. But the value of the steaks comes at another price-they expire the next day. How to use up 6 steaks at once? Well I could have had them all to myself (maybe shared one with my brother…stressing maybe). Technically it was my Mum buying them as she was doing the big monthly shop and I chucked them in the trolley. Well it was 1 of the 2 deep trolleys. Luckily I have enough siblings to warrant a 6 steak meal.

I got the inspiration for this dish from Gordon Ramsay’s new cookbook ‘Gordon Ramsay’s Ultimate Cookery Course’ which also had an accompanying show. I highly recommend this book (and show) to anyone, no matter what level of experience you have cooking. Essentially it is a cookery course so the instructions are excellent covering everything from the basics right up to top chef level skills and dishes. Your confidence and consequently repertoire will grow rapidly using this book.

This meal will has a few stages which stretch over 3 hours due to the marination of the meat but the actual hands on time is roughly 20 minutes. If you really don’t have the time to start this a few hours in advance don’t worry you can still whip it up in under 30 minutes, perfect if you are having friends/family over for dinner after work.

Finally, you can, of course, reduce the quantities in the recipe to suit the number of people you are serving. I served 6 people from this dish and these are the following quantities I used. The method is still the same.

You will need:

6 Steaks at room temperature (Rump, Sirloin or Fillet)
4 tbsp Soy Sauce
4 tbsp Runny Honey
2 Carrots, peeled
2 tsp Rice Wine or Cider Vinegar
1 Red Onion
1/2 Cucumber
3/4 Spring Onions
1/2 Sweet Red pepper
Large handful of Sugar snap peas (or Mangetout)
1 Romaine Lettuce bulb
3 baskets of Noodles

Dressing:
2 tbsp Fish sauce
Juice of 1 Lime to taste
2 tsp Caster Sugar
Toasted Sesame Oil to taste
1 tsp Chilli powder
1/2 tsp Cayenne Pepper

 

How to do it:

1. Slice the steaks into strips about 1 cm wide and place into a large bowl. Mix the Soy sauce and Honey well then pour over the meat and coat thoroughly to marinade. Leave for up to two hours, during which time the meat will darken as shown:
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2. Julienne the carrots (cut into thin strips) and marinate in the Rice Wine Vinegar or the Cider Vinegar.

3. Prepare the vegetables by slicing the onion and spring onion into chunks. Julienne the Cucumber and slice the peppers into strips. Wash at least 4 of the large lettuce leaves and leave whole, then place onto your serving dish. Slice the another 4 very thinly.

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The whole leaves can be used as scoops to eat the final dish out of like they do in Asian countries. Give it a go as it’s actually quite a fun way to enjoy this meal. Plus you will look so cultured in front of your guests!

4. Mix half of the onion, spring onion, pepper, cucumber and mangetout with the shredded lettuce and toss together. Arrange this over the top of the bed of lettuce on the serving dish. Take about half of the marinated carrot and arrange on top.

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5. For the dressing mix the fish sauce, sugar, sesame oil and enough lime juice to taste. How much Chilli powder you Cayenne Pepper you add is up to you and how spicy you like your food so adjust accordingly. Add a little at a time and taste. Stop when it seems right to you. Season with salt and pepper.

6. Place the noodles into a pan and cover with boiling water and a little sesame oil (follow the instructions on the packet as the cooking method will vary for different types of noodles). When they are nearly read add the rest of the mangetout and cook for about 3 minutes or until just soft.

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Drain in a sieve and run under a cold tap to stop the cooking.

7. Add the rest of the prepared vegetables including the drained carrots and toss to combine. Finally add enough of the dressing to evenly coat the noodles. If there is any left put it into a jug to have as an extra condiment when serving.

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8. 10 Minutes before you want to eat heat your frying pan over a very high heat until it starts to smoke (or you can barbeque the meat for a smokier flavour). Add the beef in batches to cook in an even layer. About 2/3 minutes for rare meat and 5/6 minutes for well done. Place onto the serving plate when ready then call your guests!

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One of the best parts of this meal, for me, is the carrot! The tang from the vinegar really compliments the flavour of the carrot. It adds a fantastic surprise to the two salads (which should be served cold). The sweetness from the honey isn’t overpowering as the soy sauce tones it down, a little like how a sweet and sour dish behaves.

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Try a bit of an Asian twist to your menu! This one certainly does not disappoint!

Thanks again, until next time

Steve

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