Beef Lok Lak & Tomato Rice

📝 Ingredients

• 600 g beef rump steak
• 3 tbsp oyster sauce + 2 tbsp soy sauce (for the marinade)
• 5 garlic cloves (3 for the marinade, 2 for the rice)
• 3 tsp caster sugar (2 for the marinade, 1 for the dip)
• 300 g jasmine rice + 500 ml water
• 3 tbsp tomato purée (about 50 g)
• 3 tbsp sunflower oil (1 for the rice, 2 for the beef)
• 1 lettuce (about 250 g leaves)
• 3 tomatoes (about 120 g each)
• 1 red onion (about 120 g)
• 2 limes (for the dip)
• 1 tsp ground black pepper + ½ tsp salt (for the dip)
• Salt, black pepper (for the rice and marinade)

🍴 Utensils

• Wok or large frying pan
• Saucepan with lid
• Mixing bowl
• Colander
• Cutting board and knife

📖 Steps

1. Cut the rump steak into 2 cm cubes, removing any sinew. In the mixing bowl, mix the oyster sauce, soy sauce, 3 chopped garlic cloves, 2 tsp sugar and a grind of pepper. Add the beef, coat well and leave to marinate for 15 min (up to 2 h in the fridge).
2. Meanwhile, rinse the rice in the sieve until the water runs almost clear. Heat 1 tbsp oil in the saucepan over a medium heat, fry 2 chopped garlic cloves for 30 s, then add the tomato purée and stir for 1 min, until it darkens slightly.
3. Add the drained rice and stir for 1 min to coat it well in the tomato. Pour in the 500 ml water, season with salt, bring to the boil, then cover and cook for 12 min over a very low heat without lifting the lid. Leave to stand for 5 min off the heat, covered, then fluff with a fork.
4. While the rice cooks, wash and spin the lettuce. Cut the tomatoes and red onion into thin slices; to mellow the onion, soak it for 5 min in cold water, then drain. Arrange the lettuce, tomatoes and onion on the plates.
5. Make the dip: mix the lime juice with 1 tsp pepper, ½ tsp salt and 1 tsp sugar until the salt and sugar have dissolved, then divide between 4 small bowls. It should be tangy and very peppery.
6. Heat the wok over a high heat until it smokes slightly, then add 1 tbsp oil. Drain half the beef (keep the marinade) and spread it out in a single layer. Leave to sear for 1 min without touching, then stir-fry for 1 to 2 min: the cubes should be browned outside and pink in the middle.
7. Set this batch aside on a plate and cook the second in the same way with the rest of the oil. Return all the beef to the wok, pour in the remaining marinade and stir for 30 s over a high heat, until it coats the meat in a glossy sauce. Don't cook any longer: the meat would toughen.
8. Place the piping hot beef on the salad and serve the tomato rice alongside, with a bowl of dip per person. Dip each bite of beef in the lime and pepper sauce before eating it with a little salad and rice.