Ingredients

Sirloin steaks

Vegetable oil

Steenbergs organic perfect salt

Red pepper sliced

Yellow pepper sliced

Green pepper sliced

chinese leaf cabbage sliced finely

½ bag

bean sprouts

Dressing

1 tsp

Steenbergs organic lemongrass

1 tsp

Steenbergs organic chilli powder

1 tsp

Steenbergs organic ginger powder

1 tsp

Steenbergs tamarind paste

20 ml

Dark soy sauce

2 tsp

Brown sugar

100 ml

organic Coconut milk

Pinch

organic sesame seeds

Method

Place all the prepared vegetable in a bowl.
Cook your steaks for two minutes on each side and remove from the pan and wrap in foil to rest for 5 minutes.
In the steak pan, add in the lemongrass, chilli, ginger, sugar and tamarind paste and cook for a minute.
Pour in the soy and coconut milk and reduce to a sticky consistency, scraping the bottom of the pan with a wooden spoon to get all the flavour from the steaks off the pan base.
Dress the vegetables with a little of the dressing and mix together. Put on to serving plates
Slice your steaks on the angle and present on top of the dressed vegetables. Add a little more dressing on top of the dish.
Sprinkle with sesame seeds and serve