Thai fish sauce is pungent to almost off putting for some, this essential Asian sauce adds that complex and unique flavour that makes many Asian dishes so intriguing and enjoyable.

Ingredients

• 750g – 1kg piece rump steak

Thai Dressing

• 1 large red chilli, deseeded and sliced
• 1-2 1-2 cloves garlic, peeled and finely chopped
• 1 teaspoon white sugar
• grated rind and juice of 2 limes
• 4 tablespoons water
• 1 1 tablespoon Thai fish sauce (see Cook’s Tip)
• 2 2 tablespoons finely chopped fresh coriander leaves, stalks and roots if possible

Salad

• 250 grams rice or bean thread vermicelli
• 1/2 telegraph cucumber, halved and sliced
• 3-4 spring onions
• 1 red pepper, finely sliced
• 1 small red onion, peeled and finely sliced
• 1/4 cup fresh mint leaves

Method

1. Season the steak with salt, pepper and a little oil. Pre-heat a grill or frying pan until very hot. Add the steak and sear on both sides. Transfer to a 200°C over for 8-10 minutes. This will cook the steak to rare. Allow an extra 3-5 minutes for medium. Set aside.
2. Pour boiling water over the noodles, stand for 10 minutes. Drain well and cut into long lengths.
3. Toss all the salad ingredients together with the noodles and dressing.
4. Slice the beef into 0.5cm slices. Arrange the salad on serving plates, top with beef. Garnish with coriander and sprigs of mint.

Cooks Tips

While salt is used in cooking in Asia, often fish sauce acts as a substitute as well as adding Vitamin B to diets often poor in this essential vitamin.