2 T-Bone Steaks
1/3 cup Tamari
1/3 cup Brown Sugar
Birdseye Chilli (Optional)
1 Tbsp Lime Juice
1 Tbsp Garlic, minced
200g Rice Noodles (Pre-soaked)
Salad of your choice
Recommended: Lettuce, Cucumber, Tomato, Bean Sprouts, Coriander, Red Onion
2 Tbsp Dark Soy sauce
Combine tamari, sugar, chilli, lime juice and garlic in a bowl. Withhold 2 tbsp for salad.
Pour mixture over t-bone and leave for up to 24 hrs.
For average size t-bone, fry on high heat for 2 minutes both sides or until internal temperature reaches 63C / 145F. Remove steak from pan and rest for 4-5 minutes.
Remove t-bone from marinade and cook as desired.
Recommended cooking method:
While t-bone rests, glaze with soy sauce, giving a deep sheen to the steak.
Fry the pre-soaked rice noodles in same pan as the t-bone with the remaining juices until warm.
To serve, place noodles in a bowl topped with salad pressed with the marinade withheld at the start, finished with sliced t-bone.