|70 ml||soy sauce — light|
|15 ml||vinegar — rice wine|
|15 ml||fish sauce|
|5 ml||sesame oil|
|5 ml||dried chilli flakes|
|600 g||beef fillet|
|15 ml||fresh chillies — 573|
|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 sprig||fresh coriander|
Combine the soy sauce, vinegar, fish sauce, sugar, sesame oil and chilli flakes in a jam jar (best for mixing and storing) or in a mixing bowl with a whisk.
Place a large frying pan over a high heat until the pan starts to smoke. Season the beef with the olive oil, salt and pepper, then add to the pan and sear, turning onto each side for 2 minutes or until browned.
Remove from the heat and place on a wire rack over a plate to cool completely.
Tightly wrap the beef in cling wrap and refrigerate for 1 hour. Thinly slice the beef and arrange on a serving plate, slightly overlapping each slice.
Spoon over the dressing generously and garnish with the spring onions, radish slices, chilli, sesame seeds, limes and coriander leaves.
Although it’s commonly thought that the hottest part of the chilli is the seeds, it’s actually the white pith or membrane, followed by the seeds (the flesh is generally mild).
So manage the intensity of heat by the pith and seeds and use the flesh for that pop of colour!
A recipe extract from ‘Summer food’ by Tjaart Walraven, published by Penguin Random House.