This dish from British-Vietnamese chef, restaurateur and author Thuy Pham (@chef_thuy_pham) has a magical allure that draws everyone to the kitchen. Tender beef cubes meet tangy apricot slices on a bed of zesty green leaves, creating a flavour explosion. It's perfect for entertaining guests and fun to prepare – as well as quick and easy, leaving more time to enjoy it!
Print
Cooking time: 20 mins
Equipment
- Frying pan
- Chopping board
- Mixing bowl
- Knife
Ingredients (1 person)
- 1 Rib-eye steak, cut into 3cm cubes
- 1 tsp vegetable oil
- 20 g mixed salad leaves of your choice
- 2 apricots, sliced into bite-sized wedges
- 4 cherry tomatoes, halved
- 1 petit oignon rouge, finement émincé
- 3 tsp virgin olive oil
- 2 tsp balsamic vinegar
For the marinade
- 3 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 2 garlic cloves, minced
- 2 tsp sugar
- 2 tsp sesame oil
- 1 tsp crushed black peppercorns
Method
- In a mixing bowl, combine the steak cubes with the marinade ingredients. Mix well and refrigerate for at least 30 minutes. For best results, marinate for 3 hours.
- Remove from the fridge 30 minutes before cooking to bring to room temperature.
- Heat a medium frying pan over high heat and add 1 tsp of vegetable oil. When hot, add the beef cubes and cook for 30-40 seconds, shaking occasionally, for medium-rare.
- In a separate mixing bowl, combine the mixed salad leaves, apricot wedges, cherry tomatoes, red onions, and cucumber. Drizzle with olive oil and balsamic vinegar, then toss well.
- Transfer the salad mixture to a serving plate and place the hot beef cubes on top. For extra heat, drizzle with chilli oil. Enjoy!