Vietnamese caramelised steak

Always rest steak — covered — for about 5 minutes after cooking so the meat loses less juice and it will be so much more tender when you cut it.

Ingredients

2 tsp	Peanut oil
600 g	Beef scotch fillet steak (Main)
1	Small red onion, cut into thin wedges
3 cloves	Garlic, crushed
½ cup	Firmly packed brown sugar
¼ cup	Water
2 Tbsp	Fish sauce
1	Long red chilli, sliced, to garnish
¼ cup	Coriander, to garnish

Directions

1. Heat the oil in a non-stick frying pan. Pan-fry the steak for about 2-3 minutes each side, until medium-rare. Remove to a warm plate and cover.
2. Add the onion, ginger and garlic to the pan and cook, until fragrant. Add the sugar and water. Stir until the sugar dissolves. Simmer until syrupy. Add the fish sauce and lime juice. Simmer for 1 minute.
3. Cut the steak into 1cm slices and place on a serving dish. Drizzle with the sauce. Garnish with the chilli and coriander.
4. Great served in lettuce cups with a little steamed rice.

More of Jan's steak recipes

• Argentine steak
• Kiwi two-minute steak burgers