Bill Granger serves up sticky steak rolls and barbecue sauce street food on Lorraine.
The ingredients are: 4 tbsp soy sauce, 1 tbsp soft brown sugar, 2 garlic cloves, 1 tsp sesame oil , 1 tsp grated ginger , 3 sirloin steaks, 2.5cm thick (about 350g each) , A handful fine strips carrot and cabbage or daikon, handful of coriander and mint leaves and 3 baguettes, cut into 10cm lengths.
For the barbecue sauce: 100ml hoisin sauce , 3 tbsp rice wine vinegar, 1 tbsp fish sauce , 3 tbsp soy sauce, 1 tbsp honey , 4 garlic cloves, crushed, 2 tsp grated ginger , 1⁄4 tsp five spice powder and 110g granulated sugar.
To prepRE the barbecue sauce, place all the ingredients in a small saucepan over medium–high heat and stir until the sugar dissolves. Simmer for a further 5 minutes, stirring occasionally. Remove from heat and cool to room temperature.
Place the soy sauce, 1 tbsp water, sugar, garlic, sesame oil, ginger and a pinch of freshly ground black pepper in a bowl and stir to combine. Rub over the steaks and marinate in the fridge for 15 minutes.
3 Preheat a barbecue or chargrill pan to high heat. Sear the steaks for 3 minutes on each side (this will cook your steak medium–rare), then cover and set aside to rest in a warm place for 5 minutes.