Vietnamese Marinated Steak Strips
with Quick-Pickled Veggies and Jasmine Rice
Vietnamese cuisine is known for its embrace of electric ingredients, from the nipping jolt of lime juice to the umami-rich swagger of soy sauce and the prickly heat of fresh chiles. And when you combine those forceful flavors and use them to marinate steak, as we’ve done in this recipe, sparks start flying. Each slice of tender, robust sirloin sings with vivid juices, which are matched only by the crisp acidity of the quick-pickled veggie salad on the side.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Lanières de bœuf
1 cs
Cassonade
1 cs
Sauce soja
(Contient: Soya, Sulfites, Blé)
1 pièce(s)
Piment
56 g
Radis
132 pièce(s)
Mini concombres
2 cs
Vinaigre de riz
(Contient: Sulfites)
1 cs
Sauce de poisson
(Contient: Anchois)
1 pièce(s)
Lime
10 g
Menthe
¾ tasse(s)
Riz au jasmin
Pas inclus dans votre livraison
1 cc
Sucre*
Sel et Poivre*
Huile*
Ustensiles
Instructions
In step 5, shake off some of the marinade before adding the steak to the pan; this will help it get nicely browned. In the last minute of cooking the second batch, add any remaining marinade to the pan and bring to a boil.
Wash and dry all produce.* In a medium pot, bring 1 1/3 cups water (double for 4 ppl) to a boil. Thinly slice the cucumbers and radishes into 1/8-inch rounds. Zest, then cut the lime(s) into wedges. Roughly chop the mint leaves. Finely chop the chili, removing the seeds for less heat.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a strainer, over a small bowl, toss the cucumbers and radishes with 1/4 tsp salt (double for 4 ppl). Set aside.
Pat the beef strips dry with paper towels. Cut any larger strips into 1-inch long pieces. In a medium bowl, combine the soy sauce, fish sauce, half the lime zest, brown sugar and as much chili as you like with a drizzle of oil. Season with pepper. Add the beef strips and toss to coat. Set aside.
Lightly rinse the cucumbers and radishes. Heat a large non-stick pan over medium-low heat. Add the cucumbers, radishes, vinegar and 1 tsp sugar (double for 4 ppl). Season with salt. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min. Transfer the pickled veggies, along with the liquid, to another small bowl and set aside.
Heat the same pan over medium-high heat. Add a drizzle of oil, then half the beef strips. Cook until browned, 1-2 min per side. Transfer to a plate and repeat with the remaining beef. (TIP: Add any remaining marinade from the bowl in last minute of cooking. Bring up to a boil and cook for 1-2 min. This will help incorporate all the flavours!)
Fluff the rice with a fork. Stir in remaining lime zest and pickling liquid. Divide between plates and top with beef strips and pickled veggies. Sprinkle with mint and squeeze over a lime wedge, if desired.
