• small pack coriander, leaves and stalks separated
  • 1 tsp oyster sauce or fish sauce
  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • 250g beef fillet steak
  • large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve

For the dipping sauce


  • STEP 1

    Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.

  • STEP 2

    Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.

  • STEP 3

    Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.

Recipe from Good Food magazine, June 2017

Goes well with


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