Daren Liew – Nanyang Blossom Sarawak Sirloin, Blue Pea Rice, Crispy Dough & Poached Asparagus
- Prep time 20Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 1
Sarawak Black Pepper Beef, Blue Pea Rice, Crispy Dough and Poached Asparagus
Ingredients
- 80g sirloin beef
- 15g red onion
- 10g spring onion
- 2g crispy garlic
- 2g butter
- 10g crispy dough
Sarawak Black Pepper Sauce
- 10g butter
- 5g Sarawak black pepper
- 2g oyster sauce
- 2g Lea Perrine sauce
- 10g Ok sauce
Rice
- 100g Jasmine rice
- 80ml chicken stock
- 5g lemongrass
- 10g ginger
- 5g galangal
- 1 pandan leaf
- 1 lime leaf
- 5g butter
- 2g salt
- 2g sugar
Method
- Pre slice the sirloin beef into squares of 2cm by 2cm.
- Marinate with a pinch of salt, Sarawak black pepper, and some potato starch.
- Pre slice the asparagus into 5cm long pieces. Cut red onion and spring onion into diamond shapes.
- Slice some garlic and deep fry until crispy.
- Pan fry the beef until medium and sauté the onion and garlic.
- Add in the black pepper sauce and stir fry until golden.
- Wash jasmine rice with water, rinse and wash again.
- Mix all the rice ingredients and steam 25 minutes or until cooked.
- Plate as in the photo.
