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Seared steak slathered in umami from soy and fish sauce, a spicy and sweet sesame dressing and piles of greens and freshly cooked noodles brought to the table for a DIY assembly job is my kind of fuss free dinner.
To make the chili dressing. Heat a small frying pan over medium heat. Add the oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more before mixing in the honey. Remove from the heat and carefully transfer the oil to a heat proof bowl or glass jar and set aside until cool.
Next up, prepare the steak. Remove it from the fridge and allow it to come to room temperature. Make the steak marinade by mixing all the oyster sauce, honey, soy sauce, fish sauce and crushed garlic in a bowl. Add the steak and toss to coat and allow to marinate for 10-15 minutes or overnight if you are preparing in advance.
Heat a tablespoon of oil in a frying pan or griddle over a high heat. Remove the steak from the marinade, wiping away any excess and season generously on both sides. Once the pan is really hot, add the steak. For a rare steak, cook for roughly 2½-3 minutes on each side, moving the steak only to turn it over. Remove from the pan and allow the steak to rest on a board for 5-8 minutes, covered with foil.
Bring a large pan of water to the boil and add the noodles. Cook for 3-4 minutes until the noodles are just soft, drain and transfer to a sieve. Run under cold water for a minute or two before returning to the pan and pouring over half of the dressing. Toss to coat.
Once the steak is resting, dress the salad. Arrange the baby gem leaves, herbs and cucumber ribbons into a large bowl and drizzle generously with the chilli oil. Gently toss through to coat.
Arrange the noodles in bowls along with the salad. Slice the steak and arrange on top of the salad. Sprinkle with sesame seeds and herbs and drizzle with more chilli oil.
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