A Thai classic of tender sirloin marinated in soy, fish sauce and garlic, seared until charred and sliced thinly. It’s served with a fiery, tangy dipping sauce of lime, tamarind, bird’s-eye chilli and shallots. Lean sirloin provides plenty of protein and iron, and the broccoli and brown rice add fibre for a satisfying, balanced meal.

Ingredients

Steak and marinade

350g sirloin steak, fat trimmed
1 tsp reduced-salt light soy sauce (or tamari for gluten-free)
½ tsp Thai fish sauce
1 garlic clove, finely chopped
Black pepper

Dipping sauce

1 tsp Thai fish sauce
½ tsp dark soy sauce (or an extra ½ tsp tamari for gluten-free)
1 tsp tamarind paste
Juice of 3 limes
2 bird’s-eye chillies, finely chopped (use 1 for a milder sauce)
2 shallots (or 1 small red onion), finely chopped
10g fresh coriander, chopped

To serve

400g broccoli, cut into florets (fresh or frozen)
200g cooked brown rice (around ¾ x 250g pouch or 80g dried brown rice)

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Needed kitchenware

Instructions

Mix the soy sauce, fish sauce, garlic and pepper for the marinade.

Coat the steak, then cover and marinate in the fridge for 30 minutes–2 hours. Take it out of the fridge 15 minutes before cooking.

If using dried rice, cook it following the pack instructions (around 25–30 minutes).

Mix all the dipping sauce ingredients in a small bowl.

Heat the griddle pan over a high heat until smoking. Cook the steak until charred, 3–4 minutes each side for medium-rare. Cook longer if you prefer.

Rest the steak on a board for 5–10 minutes.

Meanwhile, steam or boil the broccoli until tender (4–5 minutes), and heat the rice pouch, if using, following the pack instructions.

Slice the steak thinly across the grain and serve with the dipping sauce, broccoli and rice.

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Storage information

Store the sliced steak and dipping sauce separately in the fridge for up to 2 days. Eat the steak cold or reheat until piping hot. Not suitable for freezing.

Tip

Lower carb: Skip the rice and serve with a crunchy salad of cucumber, tomato and herbs. Barbecue: Cook over hot coals, 3–4 minutes each side, for a smoky flavour.

Cost-saving tips

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Quick and easy (<30 mins total)

Beginner

Family-friendly

Abbi

Head Chef