500 grams sirloin or rump steak
1 tablespoon grated fresh ginger
1 clove garlic, crushed
1 tablespoon sesame oil
good grinding black pepper
2 cups beef stock
3 tablespoons hoisin or oyster sauce
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1¼ cups basmati rice, well washed and drained
2 ½ cups chicken stock or water
1 bunch of bok choy, leaves separated
1 tablespoon sesame seeds, toasted
pickled ginger, optional
Rice: Put the rice and stock with a pinch of salt in a medium saucepan. Bring to the boil, stir and cover tightly. Reduce the heat to low and simmer for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.
Remove from the heat and leave covered for 10 minutes.
Beef: Slice the beef thinly and combine with the ginger, garlic, sesame oil and pepper.
Broth: Put all the ingredients in a saucepan and simmer for 2 minutes to infuse the flavours.
Drop the bok choy into a saucepan of boiling, salted water and cook for 1-2 minutes. Drain well.
To serve: Add a 1/3 of the beef to the hot stock, stirring to separate the pieces. As soon as it changes colour remove with a slotted spoon and place in a bowl. Cover to keep warm. Cook the remaining beef.
Fluff up the rice with a fork and spoon into the centre of warm, shallow serving bowls. Top with the beef, bok choy, sesame seeds and ginger. Ladle the hot broth around the rice.
Cook's tip: For meltingly tender meat, cook the beef for just 30-60 seconds in the hot broth.