• 300 g (10 oz) sirloin steak
  • ½ tomato, finely chopped
  • ¼ red onion, finely chopped
  • ½–1 teaspoon dried ground chilli
  • 2½ tablespoons fish sauce
  • 2 tablespoons lime juice or Tamarind Purée (see page 90)
  • 1 teaspoon palm or light muscovado sugar
  • 1 teaspoon ground rice
  • 1 tablespoon beef or vegetable stock
  • Thai sweet basil leaves
  • coriander leaves
  • a few slices of red chilli

Put the steak under a preheated hot grill and cook, turning it once, according to your taste.

While it is cooking, mix together all the sauce ingredients in a bowl.

Slice the steak when it is ready, slice it up and arrange on a serving dish and garnish with the basil, coriander and chillies. Serve the sauce separately.

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