Assigned Tags / Keywords:

beef, ginger, marinade, meat, oyster sauce, sauce, soy sauce, steak

Ingredients per portions

4	steaks, each 200-250 g
3 clove(s)	garlic, finely chopped
1 tbsp	ginger root, finely chopped
2 tbsp	black peppercorns
1 tbsp	sugar
2 tbsp	tamarind purée
3 tbsp	soy sauce, dark
2 tbsp	oyster sauce
some	vegetable oil, for brushing
	For the dipping sauce:
5 tbsp	beef stock
2 tbsp	tomato sauce (ketchup)
1 tsp	chilli sauce, hot
1 tbsp	lime juice, fresh

Pound together garlic, ginger, peppercorns, sugar and tamarind in a mortar with a pestle. Add the soy and oyster sauce and mix well.

Spoon over the steak and make sure they are well coated. Set aside in the fridge for up to 8 hours.

Heat a cast iron grilling plate over high heat until very hot.
Scrape the marinade from the steaks and reserve. Brush the steaks with oil and grill for about 3-4 minutes on each side for medium, depending on thickness.

Meanwhile put the mariande in a saucepan, add stock, tomato sauce, chilli sauce and lime juice. Simmer for about 2 minutes.

Serve the dipping sauce separately.

Tip: Substitute the steak with chicken or pork, be sure it is cooked through.

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