I’ve used skirt steak here sliced into pieces to allow more opportunity for chargrilled and textured edges. If you choose to use a higher quality steak, avoid slicing before you marinade and once cooked simply slice thinly. For best results marinade the meat overnight.
Serves 4 
40mins Rate this recipe
Average rating 5 / 5. Vote count: 2
No votes so far! Be the first to rate this recipe.
4 tbsp dark soy sauce
2 cloves garlic, finely grated
1 small thumb-sized piece of ginger, finely grated
1 red chilli, finely sliced
1 tbsp dark brown sugar
1 tbsp sesame oil
2 tbsp sunflower oil
16oz skirt steak, sliced into 10cm pieces
Sea salt
For the slaw:
1 tsp soy sauce
1 tbsp sesame oil
1 tsp honey
2 large green pepper, finely sliced
6 spring onions, finely julienned
A large bunch of coriander, end trimmed
4 tbsp dark soy sauce
2 cloves garlic, finely grated
1 small thumb-sized piece of ginger, finely grated
1 red chilli, finely sliced
1 tbsp dark brown sugar
1 tbsp sesame oil
2 tbsp sunflower oil
500g skirt steak, sliced into 10cm pieces
Sea salt
For the slaw:
1 tsp soy sauce
1 tbsp sesame oil
1 tsp honey
2 large green pepper, finely sliced
6 spring onions, finely julienned
A large bunch of coriander, end trimmed
Bowl
BBQ or Griddle pan
