650 grams sirloin steak
sea salt and freshly ground pepper
3 tablespoons Kecap manis
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
2 tablespoons good quality peanut butter, smooth or crunchy
2 cloves garlic, crushed
1 teaspoon sesame oil
1 teaspoon caster sugar
1 tablespoon vegetable oil
1 head broccoli
2 carrots, julienned
300 grams fresh egg noodles, cooked and hot
1 tablespoon sesame seeds, toasted
Beef: Trim the fat and any sinew from the beef. Set aside.
Sauce: Blend all the ingredients in a food processor until smooth. Set aside. Trim the broccoli into small bite-sized pieces.
Beef: Heat a sauté pan with a little olive oil until hot. Season the steaks and cook for 2-3 minutes each side. You want medium-rare meat. Cooking time will depend on the thickness of the steaks. Transfer to a plate and cover loosely.
To cook: Heat a sauté pan with the olive oil. Add the broccoli and carrots, a good pinch of salt and a splash of water. Cover and cook for 1-2 minutes then check to see if they are crisp tender. Cook for a further 1-2 minutes if desired. Stir in the sauce and simmer for 2 minutes. Slice the beef thinly and add to the vegetables along with any resting juices. Turn to coat in the sauce.
To serve: Divide the hot noodles between serving bowls and top with the beef and vegetables. Scatter over the sesame seeds.
Kecap/Ketjap Manis (pronounced Ketchup Manis): a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. A popular ingredient for Indonesian cooks, it is used as a condiment or as a substitute for dark soy sauce.
To julienne: this term means to slice food, often vegetables, into thin, matchstick strips. This is most easily done using a mandolin but can also be done by hand. First cut into 3 mm-thick slices. Stack the slices and cut into 1/8-inch-thick strips. Cut into whatever length is desired.