Brothy Rice with Caramelised Steak

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.

Finish with sliced spring onions and a drizzle of chilli oil or fresh chilli.