Vietnamese Caramelised Steak

Vietnamese Caramelised Steak

Serves 4


  • 2 tsp Peanut oil
  • 600 g beef scotch fillet steak
  • 1 small red onion, cut into thin wedges
  • 3 cloves garlic, crushed
  • ¼ cup water
  • ½ cup firmly packed brown sugar
  • 2 tbsp fish sauce
  • 1 long red chilli, sliced, to garnish
  • ¼ cup coriander, to garnish
  • Lime juice
  • Ginger


  1. Heat the oil in a non-stick frying pan.
  2. Pan-fry the steak for about 2-3 minutes on each side, until medium-rare.
  3. Remove to a warm plate and cover.
  4. Add the onion, ginger and garlic to the pan and cook, until fragrant.
  5. Add the sugar and water.
  6. Stir until the sugar dissolves.
  7. Simmer until syrupy.
  8. Add the fish sauce and lime juice.
  9. Simmer for 1 minute.
  10. Cut the steak into 1cm slices and place on a serving dish.
  11. Drizzle with the sauce.
  12. Garnish with chilli and coriander.

Tip: Great served in lettuce cups with a little steamed rice.

Recipe from

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