Brothy Rice with Caramelised Steak

Brothy rice with steak is a comforting one-bowl meal where steamed rice is served with tender slices of beef and finished with a light, flavourful broth. It sits somewhere between a soup and a rice bowl, giving you the best of both worlds.

Simple to make but deeply satisfying, this dish comes together quickly without compromising on flavour. The caramelised beef adds richness, while the light, savoury broth keeps it balanced. A final hit of spring onions and chilli oil brings freshness and just the right amount of heat.

INGREDIENTS

6 cups beef stock
8 garlic cloves, smashed
1 thumb ginger, sliced
2 tbsp soy sauce
2 tsp fish sauce
1 tsp sugar
2 spring onion
600 g steak (sirloin, rump or flank), thinly sliced
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp brown sugar or honey
2 tbsp oil for cooking
4 bowls cooked jasmine rice
spring onions
chilli oil or fresh chilli

Method

1. Prepare garlic ginger broth
Add the beef stock, smashed garlic and sliced ginger to a pot and bring to a gentle simmer. Cook for 10–15 minutes to allow the flavours to infuse.

Stir in the soy sauce, fish sauce and sugar, then taste and adjust if needed.

2. Sear the beef
Place the thinly sliced steak in a bowl and toss with soy sauce, oyster sauce, sesame oil and brown sugar or honey until evenly coated. Heat oil in a pan over high heat.

Add the beef in a single layer and let it sear undisturbed for 1–2 minutes until caramelised. Toss quickly until glossy and just cooked through.

3. Serve
Add the cooked jasmine rice to serving bowls. Top with the caramelised beef, then ladle over the hot garlic ginger broth.