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Shaking beef with a peppery pear salad

By Thuy Diem Pham

This style of beef is traditionally Vietnamese. Here I’ve used fresh, British ingredients to create a punchy salad to go alongside.

Preparation time: 20 minutes + resting and marinating
Cooking time: 10 minutes
Total time: 30 minutes

Serves: 4

Ingredients

2 ribeye steaks (about 240g each)
½ tsp vegetable oil
½ x 90g bag wild rocket
½ x 100g bag watercress
2 blush pears (as hard as possible), thinly sliced

Marinade
1 red chilli, finely chopped
2 cloves garlic, crushed
1½ tbsp light soy sauce
1 tsp Cooks’ Ingredients Nam Pla Fish Sauce
2 tbsp sesame oil
1½ tbsp oyster sauce
½ tbsp ground black pepper
2 tbsp sweet chilli sauce
1½ tbsp clear honey
½ lime, juice

Dressing
1 red chilli, finely chopped
1 small clove garlic, crushed
2 tbsp balsamic vinegar
½ tsp caster sugar
2 tsp light soy sauce
3 coriander stalks, finely sliced
30ml olive oil
1 red onion, thinly sliced

Method

1. In a high-speed blender or the small bowl of a food processor, whizz all the marinade ingredients together until combined. Pour into a bowl and add the steaks, massaging the marinade into the meat; cover and chill for at least 30 minutes or, ideally, 3 hours. Take out of the fridge 20 minutes before cooking to bring to room temperature.

2. Meanwhile, for the dressing, put the chilli, garlic, balsamic vinegar, sugar, soy sauce and coriander stalks in a small bowl. Stir until the sugar has dissolved, then gradually whisk in the olive oil until incorporated. Stir in the red onion and set aside.

3. When ready to cook the steak, scrape off as much of the marinade as possible, reserving the excess. Heat a large frying pan over a high heat and add the vegetable oil. Sear the steaks for 1 minute 30 seconds each side for medium-rare or 2 minutes each side for medium. Transfer to a plate to rest for 3 minutes before slicing into strips. While the steak is cooking, put the reserved marinade in a small saucepan and bring to the boil. Simmer for 2-3 minutes.

4. To serve, arrange the rocket and watercress on a serving platter with the sliced pears and toss with the dressing (you may not need all of it). Arrange the strips of beef on top, then drizzle the reduced marinade over the meat to serve.