250-300g sliced steak (½ cm thick strips)
Crushed black peppercorns, 1 medium red chilli, crushed garlic clove, grated ginger (size of a walnut). Handful of coriander finely chopped. 1/2 teaspoon fish sauce (pinch salt if not available). Juice and zest of a lime.
Cut the meat strips into small pieces about 6cm by 2cm, and mix with the chilli, garlic, ginger, coriander and lime zest. Cover with cling film and chill for at least 1 hour (to allow the flavours to permeate through the meat)
Take the slices of beef and sprinkle with lime juice and fish sauce. Finally pass each piece through the finely crushed peppercorn. Then lay out the beef on a separate plate ready for the table, cover with cling film and return to the fridge until you’re ready to light up your Rondue. These two stages can be done well in advance of cooking.
Remove the prepared beef slices from fridge and allow them to come to room temperature. Using a hot Rondue, cook the beef on each side according to each person’s personal preference. Serve with Coriander Lime Rice: Take 150-200g long grain rice and prepare in the usual way. Just before serving stir in the lime and freshly chopped coriander.