THAI BAVETTE STEAK
Ingredients
1 kg Uczta Qulinarna bavette steak
50 g pickled ginger
20 g wasabi
2 cups jasmine rice
3 cups vegetable broth
2 shallots
1 stalk lemongrass
2-3 lime leaves
salt, pepper
light soy sauce
2-3 tablespoons clarified butter or vegetable oil
A caouple sprigs dill
Preparation
- Prepare meat: Wash beef and dry it with a paper towel, sprinkle with salt and pepper, then fry on both sides in hot clarified butter or vegetable oil until golden. Put in an over preheated to 60oC and bake for 45-60 minutes. Bavette steak tastes great both hot, and cold. It’s a very delicate meat, which should be cut into thin slices across the fibres. Shortly before eating, dip meat slices in a little bit of soy sauce with wasabi, which will highlight the taste.
- Prepare rice: Finely chop the lemongrass, lime leaves and the shallot. Pour a small amount of vegetable oil into a slightly warmed up pan. Fry the ingredients on low heat until soft. Add jasmine rice and fry for about 2 minutes stirring with a wooden spoon. Pour vegetable broth. Boil rice to make it non-sticky (15-20 minutes). Mix with freshly chopped dill.
