1 cup white rice
2 pieces of steak
2 tbs oyster sauce
2 tbs soy sauce
3 tbs fish sauce
2 tbs brown sugar
1 tsp chilli flakes
1 tbs coriander
1 lemon
4 lettuce leaves
⅓ cucumber
Handful of mung beans
2 tbs canola oil
Directions
Cook rice: Cook 1 cup of white rice.
Steak: Marinate 2 pieces of steak in 2 tbs oyster sauce and 2 tbs soy sauce. Let sit for 5 minutes.
Crying tiger sauce: In a bowl, combine 3 tbs fish sauce with 2 tbs brown sugar, 1 tsp chilli flakes, 1 tbs chopped coriander, 1 tsp water and the juice of 1 lemon. Mix well and set aside.
Prep vegetables: Find 4 lettuce leaves that are in ‘cup’ shapes and rinse. Slice ⅓ cucumber. Rinse a handful of mung beans.
Cook steak: Heat a large pan to high heat. Add 2 tbs canola oil. Once hot, cook steaks for 2-3 minutes per side, depending on thickness, then remove, rest for 1 minute, then slice.
Serve: Scoop rice into the lettuce cups, top with sliced steak, mung beans, cucumber and crying tiger sauce. Serve with lemon wedges.
