SEARED BEEF & PINEAPPLE RICE WITH CHILLI
When I was backpacking in Vietnam, this simple salad became a firm favourite on balmy summer evenings. I like to serve it in the hollowed-out pineapple shells – which is authentic and delivers some serious wow factor – but you don’t have to.
2 small ripe pineapples
240g (8½oz/1¼ cups) jasmine rice
2 tbsp sesame oil
2 red chillies, finely chopped
2 red (bell) peppers, cut into chunks
2 red onions, cut into chunks
2 garlic cloves, finely chopped
100ml (3½fl oz/scant ½ cup) pineapple juice
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp mirin
300g (10½oz) beef bavette steak
sea salt and freshly ground black pepper
TO SERVE
1 red chilli, sliced
small handful of coriander (cilantro) leaves
On a large chopping board, very carefully cut each pineapple in half lengthways, so both halves have some leaves at the top. Then, with a sharp knife and a spoon work from the top to the bottom of the pineapple, cutting the flesh away from the skin. Repeat with the other pineapple halves and when you have four shells, put them to one side to serve everything in later. Remove the core from the pineapple flesh and slice it into wedges, then into bite-size chunks. Set aside.
Cook the jasmine rice according to the packet instructions. Once cooked, drain and set aside.
Heat 1 tablespoon of the oil in a wok over a medium–high heat and add the chilli, red pepper and onion. Stir-fry for 5 minutes until it becomes aromatic and the onion starts to soften. Add the garlic and cook for 30 seconds. Add the pineapple juice and simmer until it reduces by about half. Next, add the fish sauce, oyster sauce and mirin, and cook for another 2 minutes. Add the pineapple chunks and jasmine rice and stir into the sauce. Remove from the heat.
Rub the remaining oil all over the steak and season lightly. Heat a frying pan (skillet) and then add the steak. Cook for 2 minutes on each side – this will give you medium rare – bavette gets tougher the longer you cook it so do be mindful. Once it is seared all over, transfer to a board and leave to rest for 5 minutes.
Heap the pineapple rice into the pineapple shells. Slice the steak into 5-mm (¼-in) slices and lay them on top of the rice. Sprinkle over chilli slices and coriander leaves before serving.