best beef


  • 700g beef skirt steak (see note)
  • 2 tablespoons vegetable oil
  • 2 tomatoes, cut into wedges
  • 1 Lebanese cucumber, sliced diagonally
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve


  • 1 large stalk lemongrass (white part only), very finely chopped
  • 1/4 cup fresh coriander leaves, finely chopped, plus extra sprigs to serve
  • 4 garlic cloves, crushed
  • 2 tablespoons lime juice
  • 2 small red chillies, finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons shao hsing (Chinese cooking wine)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground black pepper


Step 1


Make Marinade: Combine lemongrass, coriander, garlic, lime juice, chilli, soy sauce, shao hsing, sugar and pepper in a shallow glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 3 hours or overnight, if time permits.

Step 2

Remove steak from fridge. Stand for 30 minutes.

Step 3

Brush a barbecue grill or chargill pan with oil. Heat on high heat until just starting to smoke. Cook steak for 1 minute 30 seconds each side for rare, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.

Step 4

Cut steak across the grain into thin slices. Serve with tomato, cucumber, rice, lime wedges and extra coriander.