Pauline Nguyen, Luke Nguyen, Mark Jensen

Chargrilled Sirloin with Chilli, Garlic and Ginger

Name: Chargrilled Sirloin with Chilli, Garlic and Ginger (Bò Nướng Tỏi Gừng)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 small handful mixed herbs (perilla, Vietnamese mint and basil); 2 handfuls shredded green papaya; 1 small handful mixed herbs (perilla, Vietnamese mint and basil); 1 small handful mixed herbs (perilla, Vietnamese mint and basil); 1 tablespoon fried red Asian shallots; 1 small handful mixed herbs (perilla, Vietnamese mint and basil); 1 tablespoon dried shrimp, soaked in hot water for 5 minutes and drained; 1 tablespoon dried shrimp, soaked in hot water for 5 minutes and drained; 2 teaspoons pickled chilli (from Asian supermarkets); 3 tablespoons dipping fish sauce; 2 cm (¾ in) piece of ginger, minced; 2 garlic cloves, crushed; 1 tablespoon caster (superfine) sugar; 2 tablespoons fish sauce; pinch of salt; 2 teaspoons vegetable oil; 2 x 250 g (9 oz) sirloin steaks

Bò Nướng Tỏi Gừng

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

2 x 250 g (9 oz) sirloin steaks
2 handfuls shredded green papaya

Asia
Vietnam
Main course
South East Asia

Method

Mix all the marinade ingredients together until the sugar dissolves. Add the steaks and marinate for 2 hours in the fridge. Chargrill the steaks over medium–high heat, to your preference (6 minutes for rare, 10 minutes for medium), then rest the steaks for 5 minutes. Reheat the steaks on the chargrill, then cut into thin slices.

Serve with a salad of green papaya, mixed herbs, fried red