Spanish Calamari Rice

SERVES 6-8 AS a main course

INGREDIENTS

Tataki

  • 2 teaspoon sunflower oil
  • 300g good quality sirloin
  • ¼ teaspoon maldon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon light soya sauce
  • 1 tablespoon sake or vodka
  • 2 teaspoons finely chopped chives
  • 2 teaspoons garlic, very finely chopped
  • 2 teaspoons ginger, very finely chopped

 

Salad ingredients (options)

  • Cooked egg noodles
  • Mung bean sprouts
  • Julienned carrots
  • Julienned cucumber
  • Julienned red peppers
  • Pan fried black mushrooms
  • Finely chopped salad onions
  • Avocado
  • Sesame seeds
  • Peanuts

 

Recommended

  • Nuoc cham dipping sauce
    for serving (see recipe)

INSTRUCTIONS

  1. Marinade the beef with oil, garlic & ginger for 30 minutes or longer.
  2. Heat a pan until smoking hot and sear steaks on all sides until browned, about 4-5 minutes (depending on thickness) on each side (and on the fat side to render). Add the soya sauce and sake/vodka to the pan, rolling the beef through the sauce for another minute. Turn the heat off and cover with lid or foil. Rest for 3-5 minutes, covered.
  3. Get your salad and noodles ready. Coat cooked egg noodles with nuoc cham sauce.
  4. To serve, slice across the grain of the sirloin in 1cm slices and place on top of the salad ingredients.
  5. Drizzle pan juices over the sliced beef and top with fresh chives. Serve.

 

 

Nuoc cham dipping sauce / dressing

 Ingredients


Tip: double the recipe!!

  • Juice of 2 limes
  • 1 ½ tablespoon brown sugar (or palm sugar)
  • 1 tablespoon fish sauce
  • 3 tablespoons light soya sauce
  • 2 cloves garlic, very finely chopped
  • 1 serenade red chilli, finely chopped
  • 1 teaspoon Tamatiestraat cheeky chilli sauce

 

Instructions

 

  1. Mix all the ingredients together until the sugar has dissolved. Taste and adjust the balance if necessary.


×