Beef with Chinese Plum Sauce and Rice
Photography Manja Wachsmuth.
This simple and flavoursome sauce can easily be doubled in quantity for use in other meals. Use half for this recipe and store the remaining sauce in the fridge for up to two weeks and use over pan-fried fish, pork or chicken.
Serves: 4
INGREDIENTS
500 grams sirloin steak
vegetable oil
sea salt and freshly ground pepper
Sauce
¼ cup Chinese plum sauce
2 tablespoons water
1 tablespoon fresh ginger, julienne
1 clove garlic, crushed
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons lime juice
2 teaspoons brown sugar
½ - 1 teaspoon hot chilli sauce
To serve
hot, cooked rice
1 large carrot, peeled and julienne
1 cup thinly sliced cucumber
2 spring onions, thinly sliced
METHOD
Preheat a ridged grill or sauté pan.
Rub the steak with a little vegetable oil and season both sides with salt and pepper.
Grill for 2-3 minutes each side for medium rare beef. Transfer to a plate, cover loosely and rest for 5 minutes.
Sauce: Place all the ingredients in a small saucepan and bring to the boil. Simmer for two minutes then set aside.
To serve: Place the hot rice in serving bowls and top with a stack of carrot and cucumber.
Cut the beef into bite-sized cubes and place on top of the vegetables. Drizzle with the sauce and scatter with sesame seeds.
Pantry note: Fish sauce and Chinese plum sauce can be found in Asian food stores or in the international section at supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.