Vietnamese sugar steak

Vietnamese sugar steak

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / person: 351 kcal
, Fat: 20 g
, Carbohydrate: 15 g
, Protein: 27 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 ½ tbsp fish sauce
2 tbsp ground cane sugar
2 tbsp lime juice
1 garlic clove, finely chopped
1 rib eye steak (approx. 250 g)
oil for frying
salt and pepper to taste

Sauce

1 tbsp butter
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How it's done

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Meat

Combine the fish sauce with the cane sugar, lime juice and garlic. Coat the meat with the mixture, marinate for approx. 15 mins. Heat a dash of oil in a pan, remove the meat from the marinade, wipe away the marinade, set aside. Brown the meat for approx. 1 min. on each side, season, place on a plate and cover.

Sauce

Bring the reserved marinade to the boil in the same pan. Remove the pan from the heat, stir in the butter. Cut the meat into strips, serve with the sauce.

Good to know
Serve with: Basmati rice
Note: The longer the meat is marinated, the more intense the aromas. Ideally, cover and leave the meat to marinate in the fridge for approx. 6 hrs.
Tip: Garnish with a handful of roughly torn coriander.

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