- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 2 hours marinating
- Effort: easy
- 80 ml Chinese rice wine
- 60 ml oyster sauce
- 80 ml soy sauce
- 2 tbsp caster sugar
- 1½ sesame oil
- 4 x 150g sirloin steaks
- 400 g asparagus, woody ends removed
- 1 handfuls bean sprouts
- 1 green pepper, seeds removed, sliced
- 2 red chilli, sliced
1. Place the rice wine, oyster sauce, three tablespoons of the soy sauce, sugar and one tablespoon of the sesame oil in a large bowl and stir until the sugar is dissolved.
2. Add the steaks and turn to coat in the marinade. Cover with cling film and leave to marinate for 1½ hours in the fridge, then at room temperature for 30 minutes.
3. Heat a griddle pan until smoking, then sear the steaks for 2-3 minutes on both sides (for medium rare), or until cooked to your liking. Set aside to rest for five minutes on a warm plate.
4. Blanch the asparagus spears in a pan of boiling water for about one minute, then drain and rinse under cold water. Drain again, then toss together with the bean sprouts and green pepper.
5. To serve, mix together the remaining soy sauce, sesame oil and chilli in a small bowl. Arrange the salad on serving plates, slice the steak thinly and arrange on top. Drizzle over the dressing.
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