Serves 4-6
INGREDIENTS
4 X 200g/7oz rump steaks
3 tbsp dark soy sauce
1 tsp chilli sauce
1 clove garlic, crushed
1 tbsp oyster sauce
juice of 1 lime
1 piece fresh ginger, 2.5cm/1 in long, peeled and finely chopped
vegetable oil, for brushing
2 tsp whole black peppercorns
1 tbsp sugar
2 tbsp tamarid sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce

Dipping Sauce
75ml/5 tbsp/1/3 cup beef stock
2 tbsp tomato sauce (ketchup)
1 tsp chilli sauce
juice of 1 lime

[ad]

src="http://www.recipe-world.co.uk/wp-content/uploads/2009/01/sizzling_steak.jpg" alt="Sizzling Steak" title="sizzling_steak" width="300"

height="275" class="size-medium wp-image-772" />

Sizzling Steak

Pound and blend all the ingredients together. Pour the marinade over the beef and allow the flavours to mingle for up to 8 hours.

Heat a cast iron grilling plate over a high heat. Scrape the marinade from the meat and reserve. Brush the meat with oil and cook for 2 minutes on each side, or as you prefer.

Place the marinade in a pan, add thel stock, sauces and lime juice and simmer briefly. Serve the steaks and the dipping sauceI separately.