Here are the complete recipe for steak with fried mint, lime, soy and honey.
INGREDIENTS
- 500-700g rump steak
For the sauce
- 3 tbsp groundnut oil, plus extra for brushing
- 2 tbsp mint leaves
- 1 tbsp runny honey
- 2 tbsp lime juice
- 1 tbsp Indonesian kecap manis soy sauce
- 1 tbsp sherry
For the noodles
-2 nests rice vermicelli
-½ cucumber, halved lengthways and deseeded
- 2 tbsp rice-wine vinegar
-1 tbsp toasted sesame oil
-1 tbsp chopped coriander
-1 tbsp sesame seeds, toasted
METHOD
-Season the steak well.
-Heat the groundnut oil in a pan until it sizzles if you drop a piece of bread into it. Add the mint leaves to the oil for a few seconds, until they crisp up and turn bright green. Remove immediately to drain on kitchen paper.
-Mix the rest of the sauce ingredients together.
-Soak the vermicelli nests in hot water. Drain and pat dry, then place in a dish.
-Using a potato peeler, shave the cucumber lengthways into ribbons. Dress with the vinegar then toss into the noodles with the oil, coriander and sesame seeds.
-Heat a griddle pan brushed with oil to smoking point. Fry the steak over this high heat for one minute, flip it over and cook for a further minute. Turn the heat right down and cook for another minute on each side. When the first red droplets rise to the surface of the meat, take it off the heat to rest in a warm place for 10 minutes.
-Slice the steak into ½-1cm strips and serve with the sauce, scattered with mint, alongside the noodle salad.
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