serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 3
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 1 kg ribeye steak, cut into thin strips
- 1 tbsp vegetable oil
Marinade
- 1 stalk lemongrass, finely sliced
- 75 ml liquid seasoning
- 75 ml fish sauce
- 4 cloves garlic
- Pinch sugar
- 100 ml vegetable oil
Salsa verde
- 3 jalapenos
- ½ brown onion
- 2 cloves garlic
- 8 tomatillos from a can
- 1 lime, juice
- ½ bunch coriander, leaves roughly chopped
- Pinch salt
Asian herb salad
- 4 sprigs coriander, leaves picked
- 2 sprigs Vietnamese mint, leaves picked
- 2 sprigs Thai basil, leaves picked
- 3 spring onion, finely sliced on the diagonal
- ½ lime, juice
- 1 tsp fish sauce
To serve
- 12 corn tortillas, warmed
Marinating time: 30 mins
Instructions
- Add all of the ingredients for the marinade to a food processor and blitz until it forms a chunky paste. Coat the rib eye in the marinade, set aside for 30 minutes.
- Preheat a heavy grill pan over high heat. Add jalapenos, onion and garlic to the dry pan and char for 5 minutes on all sides.
- Roughly chop the charred vegetables and add to a food processor with tomatillos, lime juice, coriander and salt. Pulse until all of the ingredients have come together as a chunky sauce. Pour into a bowl and set aside.
- Heat a large frypan over high heat. Add a tablespoon of vegetable oil followed by the beef. Space the beef out in the pan, don't stir it yet - allow it to caramelise. Once the sides of the meat begin to go brown, give it a toss in the pan, spread out and continue to cook for 1-2 minutes. Remove from the heat and set aside.
- Combine all of the herbs in a bowl and dress with fish sauce and lime juice.
- Warm the tortillas in a hot pan for 20 seconds on each side. This is just to warm and soften the tortillas, they don't need to be crispy.
- Place the warmed tortillas on your serving plate. Divide the meat between the tortillas and top with generous spoonfuls of salsa verde and the Asian herb salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Episode 3
