1 piece fresh ginger, 2.5cm long, peeled
and finely chopped
2 tsp whole black peppercorns
1 tbsp sugar
2 tbsp tamarind sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce
vegetable oil, for brushing
Dipping Sauce
75ml beef stock
2 tbsp tomato sauce (ketchup)
1 tsp chili sauce
juice of 1 lime
Method :
Pound and
blend all the ingredients together. Pour the marinade over the beef and
allow the flavors to mingle for up to 8 hours. Heat a cast iron grilling
plate over a high heat. Scrape the marinade from the meat and reserve.
Brush the meat with oil and cook for 2 minutes on each side, or as you
prefer. Place the marinade in a pan, add the stock, sauces and lime
juice and simmer briefly. Serve the steaks and the dipping sauce
separately.
This method
of sizzling meat on a hot grill can also be applied to sliced chicken or
pork.