Ingredients
- 2 × PGI- certified Welsh Beef Sirloin steaks
- 150g jasmine rice
Sesame Broccoli
- 200g tenderstem broccoli
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- Juice of ½ lime
- Sesame seeds, to garnish
Quick Vegetable Pickle
- 1 carrot
- ¼ cucumber
- 4 radishes
- 2 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
Crying Tiger Dressing
- 1 tbsp toasted jasmine rice
- 1 shallot, finely sliced
- 1 red chilli, finely sliced
- 1 clove garlic, finely chopped
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tsp brown sugar
- Fresh coriander, chopped
15
Cooking Time
15
Prep Time
2
Serves
- Season the sirloin steaks generously and allow them to come to room temperature.
- Rinse the jasmine rice until the water runs clear, then boil in a pan of water for 10 minutes.
- Prepare the vegetable pickle by finely slicing the carrot, cucumber and radishes. Add to a bowl with the rice vinegar, sugar and salt, then set aside.
- Toast 1 tablespoon of jasmine rice in a dry pan until golden, then grind using a pestle and mortar or blender. Add to a bowl with the shallot, chilli, garlic, coriander, lime juice, fish sauce and brown sugar. Stir well and set aside.
- Fry the steaks in a little oil to your liking (around 3–4 minutes per side for medium). Remove from the pan and rest on a plate.
- Drain the rice, return it to the pan off the heat, cover with a lid and steam for 5 minutes.
- Char the broccoli in a hot pan, then toss with sesame oil, soy sauce, lime juice and a sprinkle of sesame seeds.
- Slice the rested steaks and spoon over the crying tiger dressing. Serve alongside the rice, pickled vegetables and sesame broccoli.
