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Dragons Breath Grilled Beef with Blanchan Spinach

Sure to have you breathing fire, this Thai inspired marinated steak has all the south east Asian flavour and heat one man can handle.


  • 2 good-quality sirloin steaks (faux-filet)

  • 2 tbsp oyster sauce

  • 2 tbsp soy sauce

  • 2 tbsp cognac

  • 2 garlic cloves, minced

  • 3 tbsp peanut oil

  • 1 tbs. palm sugar

  • Hot Sauce

  • 1 long red chilli, chopped

  • 1 bullet chilli, chopped

  • 1 habanero chilli, chopped

  • 1 shallot, finely chopped

  • 1 clove garlic, finely chopped

  • Handful of coriander, chopped

  • 1 tbsp fish sauce

  • 1 tsp light soy

  • Juice of 2 limes

  • Lemongrass, finely chopped

  • Blanchan Spinach

  • 2 handfuls baby spinach

  • 2 cloves garlic, in thin strips

  • 1 knob ginger, in thin strips

  • ½ tsp shrimp paste

  • Olive oil

  • Salt


  • 1.

    In a large bowl, prepare the marinade sauce with, oyster sauce, soy sauce, garlic, sugar & cognac and stir well. Place the beef in the bowl and make sure to cover the meat in the sauce. Cover and set aside at room temperature for 2-3 hours or overnight in the fridge.

  • 2.

    To make the hot sauce, in a mortar and pestle, pound garlic, shallot, the three chillies, lemongrass and coriander until it forms a smooth paste. Add lemon juice, soy sauce and fish sauce and mix through. Set aside.

  • 3.

    Heat your griddle pan to a maximum heat and when the pan is sizzling hot, grill the beef approx 3 to 4 minutes on each side, turning and basting with the marinate as you go. Remove meat from the heat and rest for 4 minutes.

  • 4.

    While the meat rests, in a frying pan over medium heat, add a little olive and fry off garlic and ginger strips. Cook for a minute or so then add shrimp paste, making sure to mix it through well. Add spinach and a pinch of salt. Cook for another minute or until the spinach just begins to wilt.

  • 5.

    Serve steaks with hot blanchan spinach and steamed rice.

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