This is one of my go-to dinners when I’m looking for something fast and fresh. I just love the combo of lime juice and fish sauce for bringing boring old steak to life.
I’ve just used salad leaves here but feel free to add in fresh herbs, especially mint and coriander (cilantro).
Ingredients
- 2 steaks
- 5 tablespoons fish or soy sauce
- 6 tablespoons lime juice
- 1 teaspoon dried chilli flakes or fresh chilli
- 1 bag salad leaves
Instructions
- Drizzle 2 tablespoons fish or soy sauce over the steak and allow to marinate while you heat a pan on a high heat.
- Pan fry the steaks for about 3 minutes on each side until cooked to your liking.
- Meanwhile, combine lime juice with remaining 3 tablespoons fish sauce and the chilli.
- When the beef is cooked, transfer to the dressing and rest for a few minutes.
- Finely slice the steaks and return to the dressing. Toss in the salad leaves and serve immediately.
Variations
vegetarian / vegan – replace the fish sauce with soy sauce (2 tablespoons should do it). And stir fry sliced mushrooms to use in place of the beef and serve with steamed brown rice.
herby – add in fresh coriander (cilantro) or mint leaves as well as or instead of the salad leaves.
budget – replace the steak with ground (minced) beef. Brown it well then toss into the dressing.
more substantial – serve with cauliflower ‘rice’ or steamed rice or toss in some rice noodles cooked as per the packed directions.
more substantial (low carb) – serve with cauliflower rice or roast cashews.
more veg – add bean sprouts, chopped red peppers (capsicum).
Waste Avoidance Strategy
steaks – freeze them.
fish sauce, chilli – will keep in the pantry.
lime – keep in the fridge for weeks.
salad leaves – use for another meal. Or freeze it (it will wilt when defrosted but will still be edible!)
Problem Solving Guide
steak too tough – it could just be the steak, or it’s over cooked. Next time try a different cut OR a different butcher.
too salty – different brands of fish sauce vary in their intensity. If it’s too much, balance out with a little more lime juice and a pinch of sugar.
bland – add in a little more fish sauce or some salt. More chilli will help liven things up as well.
short on time? – slice the raw beef into strips and stir fry for a few minutes until just browned.
Prepare Ahead?
You could either marinate the raw beef in fish sauce for a day or so in the fridge. Or cook the beef and let it rest in the fridge for a day or so before serving cold with the leaves tossed through.
Leftover Potential
Will keep for over a week in the fridge – the salad leaves will wilt but it will still be edible.
Serving Suggestions
Great as a light, fresh dinner on it’s own. Or serve as part of an Asian banquet with a curry and possibly another stir fry.