Ingredients
- 600g bavette beef steak
- For the dressing:
- 1tbs vegetable oil
- 1 thumb-sized lump of ginger, peeled and grated
- 2 shallots, finely diced
- 2 red chillis, finely diced
- 80ml rice wine vinegar
- 80ml fish sauce
- 4tbs soy sauce
- Juice and zest of 2 limes
- 2tbs caster sugar
- 2tbs cornflour
- 30ml water
- Sea salt and black pepper for the steak
- For the fried rice:
- 2tbs vegetable oil
- 2 cloves garlic, sliced
- 1 head bok choi, chopped
- 80g button mushrooms, sliced
- 2 whole eggs, mixed with a fork
- 350g cooked long grain rice
- 1 red onion, thinly sliced
- 1 red chilli, thinly sliced
- 2 scallions, sliced
- Mint and coriander leaves to garnish
- 1 lime for wedges
- Take the bavette beef out of the fridge an hour before cooking to allow it to come up to room temperature.
- Start by making your Vietnamese dressing. Place a small pot on the heat and add a tablespoon of vegetable oil. Add the ginger, shallot and chilli and cook on a low heat for three to four minutes to soften. Add the vinegar, fish sauce, soy sauce, lime juice and zest and sugar to the pot. Mix the corn flour with the water and add to the pot. Cook on a low heat until it simmers and thickens, then remove from the heat and allow to cool.
- Slice the piece of bavette in half lengthways to have two similar-sized pieces. Drizzle or rub the oil over the beef and season well with salt and pepper. Heat a nonstick frying pan on a high heat and add the bavette beef. Cook for four to five minutes on a high heat then turn the beef over and cook for four minutes on the other side. Remove from the pan and allow to rest for five minutes.
- While the beef is resting, heat a wok or large nonstick frying pan on a high heat and add the oil. Add the garlic and cook for one minute, being careful not to burn it. Then add the bok choi and sliced mushrooms and cook for another minute. Move the veg to the side of the pan and add the egg, breaking it up with a spatula or wooden spoon as it cooks, and cook for one minute. Next add the cooked rice, stirring it through the veg and egg and cook for one minute. Finally, add a few spoons of the Vietnamese dressing and cook for another minute, stirring the dressing through the rice and veg until evenly coated. Then remove from the heat.
- Spoon some of the fried rice on to plates and add some thinly sliced red onion, red chilli and spring onion. Place the rested beef on to a chopping board and slice, making sure to slice against the grain so the beef isn’t chewy. Top the fried rice with some sliced beef and garnish with some mint and coriander leaves and a lime wedge.
