Ingredients
- Serves 4
- 4 tbsp dark soy sauce
- 2 cloves garlic, finely grated
- 1 small thumb-sized piece of ginger, finely grated
- 1 red chilli, finely sliced
- 1 tbsp dark brown sugar
- 1 tbsp sesame oil
- 2 tbsp sunflower oil
- 500g skirt steak, sliced into 10cm pieces
- Sea salt
- For the slaw:
- 1 tsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 2 large green pepper, finely sliced
- 6 spring onions, finely julienned
- A large bunch of coriander, end trimmed
I’ve used skirt steak here sliced into pieces to allow more opportunity for chargrilled and textured edges. If you choose to use a higher-quality steak, avoid slicing before you marinade and then once cooked, slice thinly. For best results marinade the meat overnight.
In a bowl combine the dark soy sauce, garlic, ginger, chilli, sugar and oils. Add the meat to the bowl, tossing to coat completely before covering and allowing to marinade in the fridge over night or for at least 30 minutes.
In a clean bowl, whisk together the soy sauce, sesame oil, honey until well combined.
Add the spring onions and green pepper and toss through. Just before serving toss through the coriander.
Heat a barbecue or griddle pan over a high heat and add the steak pieces cooking for 2 minutes either side or until lightly charred and crisp at the edges. Remove and sprinkle generously with sea salt.
Serve the steak pieces with the salad.
