BLACK PEPPER STEAK RICE

Love that crispy, sizzling hot stone rice but don’t want to buy a special bowl just for one dish? No worries, I’ve got you! Everyone has a frying pan, and that’s all you need to make my Black Pepper Steak Rice. It delivers all the flavour, all the fun, and that golden, crispy rice… no fancy equipment required. It looks seriously impressive on the table, but the best part? It’s quick, easy, and ridiculously delicious.

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BLACK PEPPER STEAK RICE

SERVES 2-4 // MADE IN 30-40 MINS /EASY// MEATY

Ingredients:

• 1 large rump steak (around 400-500g)

• 3 shallots, thinly sliced

• 300g shiitake mushrooms, thinly sliced

• 160g tinned sweetcorn

• 1 tbsp oyster sauce

• 1 tbsp honey

• 1 tbsp sesame oil (plus extra for cooking)

• 3 tbsp light soy sauce

• 2 tbsp black pepper paste

• 1 tsp chilli paste

• 1 tsp ginger paste

• 1 tsp black vinegar

• 4 garlic cloves, sliced

• Spring onions, to garnish

• 500g cooked sushi rice

• 2 egg yolks

• Knob of butter

• Furikake (Japanese seasoning)

• Salt and black pepper, to taste

Method:

1. In a saucepan, combine the oyster sauce, honey, sesame oil, soy sauce, black pepper paste, chilli paste, ginger paste, black vinegar, and garlic cloves. Bring to a gentle boil, stirring frequently until the sauce thickens slightly. Keep warm and set aside.

2. Remove the steak from the fridge and let it come to room temperature. Drizzle with a little sesame oil, season with salt, and slice as thinly as possible.

3. In a frying pan, heat some sesame oil over medium heat. Add the shallots and mushrooms and cook until tender, about 5-7 minutes. Once cooked, push the onions and mushrooms to the centre of the pan to form a circle.

4. Place the cooked rice into a medium-sized bowl and gently press it down to compact it. Carefully flip the bowl of rice over the vegetables in the frying pan. Arrange the sliced steak around the rice and cook for a couple of minutes until the steak’s edges are browned, but the centre remains pink.

5. Sprinkle the sweetcorn over the steak and rice. With the back of a spoon, press gently into the rice to create a small indent. Top with the egg yolks and a knob of butter. Pour the prepared sauce over the entire dish and garnish with spring onions, furikake, and freshly cracked black pepper.

6. Present the dish as it is, then break it up at the table, ensuring everything is well coated and incorporated.