2 - 4 serves

ingredients

• 300gm sirloin steak

• 1tsp soya sauce

• 1tsp fish sauce

• crying  tiger  sauce

• ½ tsp uncooked white rice

• 1 tbsp lime juice

• 1 tbsp fish sauce

• 1 finely chopped eschallot

• 1 tsp chilli powder

• ¼ tsp sugar

• 1 tsp chopped coriander leaves

method

• Rub the steak with the soya and fish sauce and leave to marinate at room temperature for about an hour 

• In a dry frypan, roast the rice by tossing constantly for 2–3 minutes over medium heat, until it is opaque and just starting to brown in spots. 

• Grind to a rough powder in a mortar and pestle. Combine the powder with the remaining sauce ingredients, stirring well to dissolve the sugar, and set aside.

• Grill the steak under very high heat, or fry in a heavy frypan, until cooked to your liking. 

• Set aside in a warm place to rest for about half the time it took to cook. 

• Slice the steak thinly and serve on a warmed plate with the sauce in a bowl on the side for dipping.