2 servings
Cooking: 10 mins
The combination of sweet, sour, bitter, acidity, salty and umami with an ounce of heat requires a great palate to balance. But because we all use different brands of product, it is essential to taste along the way! And then, of course, there’s personal preference, so add a little more heat if you need to. My theory is that if you want more of something, add it because it will allow you to enjoy the experience that much more.
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Ingredients (14)
70 ml | soy sauce — light |
15 ml | rice wine vinegar |
15 ml | fish sauce |
5 ml | sesame oil |
5 ml | dried chilli flakes |
600 g | beef fillet |
15 ml | olive oil |
sea salt and freshly ground black pepper | |
4 | spring onions — sliced diagonally |
2 | radishes — thinly sliced |
1 | red chilli — finely diced |
30 ml | sesame seeds — black and white |
2 | limes — peeled, sliced, quartered with pith removed |
6 | fresh coriander |
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