After eating shaking beef (or weeping tiger) at countless restaurants it has been on my ‘must cook’ list for some considerable time.
Fillet steak is marinaded in a super-savoury mix of oyster sauce, soy sauce, sesame oil and lime juice before being charred on the grill and served with a super hot chilli sauce.
Best served with jasmine rice and a large glass of water!
For the Beef: 2 x 8oz Fillet Steaks (Fully Trimmed), 3tbsp Oyster Sauce, 2tbsp Sesame Oil, 3tbsp Light Soy Sauce, Juice and Zest 1 Lime, 2tsp Chilli Flakes, 1 Garlic Clove (Crushed)
For the Sauce: 50g Caster Sugar, 3tbsp Rice Wine Vinegar, 4tbsp Water, 3 Hot Red Chillies (Sliced)
1) Combine the oyster sauce, sesame oil, soy sauce, chilli flakes, garlic and lime juice in a bowl. Add the fillet steaks and cover in the marinade. Marinade in the fridge for at least 3 hours or preferably overnight.
2) To prepare the sauce, combine the sugar and vinegar in a saucepan with the water and bring to the boil over a low heat to dissolve the sugar. Remove from the heat and add the chillies – allow to cool. This can be kept at room temperature until ready to serve.
3) Remove the steaks from the marinade and sear on a griddle over a high heat. Baste occasionally with the excess marinade towards the end of cooking. Sear for around 3 minutes each side or until cooked to your liking. Once cooked, remove from the heat, cover and allow to rest for 10 minutes.
4) To serve, slice the steak and top with some of the sliced chilli from the sauce. Serve the extra sauce on the side with some jasmine rice.