Beef tender cut with black pepper sauce

Ingredients

• 650 g Charolais beef tender cut
• 300 g Cambodian fragrant jasmine rice
• 400 ml water
• 2 tbsp PGI Kampot black peppercorns
• 3 tbsp oyster sauce
• 2 tbsp thick dark soy sauce
• 2 tbsp nuoc mam fish sauce
• 1 tbsp palm sugar
• 1 tbsp cornstarch
• 4 cloves garlic clove
• 1 piece fresh lemongrass stalk
• 2 tbsp no-salt-added tomato paste
• 3 tbsp high-oleic sunflower oil
• 2 pieces lime
• 1 piece yellow onion
• 2 pieces globe tomato
• 1 piece batavia lettuce
• 1 tsp fine salt

Method

1. Cut the beef into even 3 cm cubes to ensure a quick sear while keeping the center tender and juicy.
2. In a mixing bowl, combine the oyster sauce, thick dark soy sauce, fish sauce, grated palm sugar, cornstarch, part of the crushed Kampot black pepper, and half of the minced garlic. Add the beef cubes, massage well to work the marinade into the meat, and let rest at room temperature for 20 minutes.
3. Wash and spin-dry the batavia lettuce leaves. Slice the tomatoes into even 5 mm rounds and thinly slice the yellow onion into 2 mm strips. Arrange this bed of crisp raw vegetables neatly on the serving plates.
4. Rinse the fragrant jasmine rice under cold water in a fine-mesh sieve until the water runs clear, then let drain completely for 2 minutes.
5. In a deep skillet, heat a spoonful of high-oleic sunflower oil over medium heat (about 150 °C). Add the remaining minced garlic, the lemongrass stalk split lengthwise, and the no-salt-added tomato paste. Sweat for 1 minute to 1 minute 30 while stirring constantly until the paste darkens slightly and releases a rich aroma.
6. Add the drained rice to the skillet, stir for 2 minutes to coat the grains in a vibrant orange hue, then pour in the water and add a pinch of fine salt. Bring to a rolling boil at 100 °C for 1 minute, cover with a tight-fitting lid, lower the heat to very low, and cook for 12 minutes until the water is completely absorbed. Turn off the heat and let rest covered off the burner for 5 minutes without lifting the lid.
7. Squeeze the limes into small individual dipping bowls. Add the remaining crushed Kampot black pepper and the fine salt, then mix briskly to create the bright, tangy dipping sauce.
8. Heat a wok or heavy skillet with the remaining high-oleic sunflower oil over very high heat for 2 minutes, until it reaches about 200 °C and a faint wisp of smoke appears. Add the beef cubes, shaken free of excess marinade, making sure not to crowd them.
9. Let sear undisturbed for 1 minute over high heat until a deep brown, caramelized crust forms, then toss the wok vigorously to roll the cubes and sear all sides for 1 additional minute (aiming for 52 °C internal temperature for medium-rare). Pour the remaining marinade juices into the wok to glaze the meat instantly, tossing for 30 seconds until the sauce coats every piece evenly, then remove from the heat and let rest for 1 minute in the hot pan.
10. Discard the lemongrass stalk from the tomato rice, then scoop the hot rice next to the raw vegetables. Arrange the sizzling glazed beef cubes on the plate and serve immediately with the pepper-lime dipping sauce.

Nutrition

Per serving

Energy

668.4 kcal

Protein

41.18 g

Carbohydrate

77.64 g

Fat

21.5 g

Fibre

4.98 g

Calcium

80.84 mg

Iron

1.64 mg

Magnesium

73.82 mg