Ingredients for 2 people
For the steak
200 g beef fillet steak
Salt
pepper
Neutral oil
If available: steak thermometer
Ideally stainless steel pan
For the sauce
50 ml soy sauce
1 tbsp rice vinegar
1 tbsp rice wine (Mirin)
1 tbsp lime juice
For the rice
1 cup basmati rice
1 tsp salt
1 ½ cups water
For decoration (optional)
a little coriander or sliced spring onions
preparation
First of all
First, salt and pepper the steak and leave it outside the refrigerator.
Preparing rice & preparing steak
The rice is then prepared using the soaking method. First, it must be washed. To do this, place the rice in a bowl or pot and add plenty of water. Stir the rice by hand until the water becomes cloudy. Drain the water (it's best to use a sieve to avoid spilling the rice). Pour more water into the bowl or pot and repeat the process several times until the water no longer becomes cloudy or is only slightly cloudy from stirring. Discard the water.
Preheat the oven to 120 °C so that the steak can be cooked evenly later (reverse sear method).
Now add the rice to a pot along with 1.5 times the amount of water (see ingredients list) and the salt. Bring the water to a boil briefly, then cover and let the rice swell over low heat for about 15 minutes, until the water is completely absorbed. Remove from the heat and let stand with the lid closed to prevent it from cooling too quickly.
sauce
To make the sauce, simply mix the rice vinegar, mirin and lime juice in a small bowl.
steak
Finally, the steak needs to be prepared. We highly recommend using a steak thermometer. If so, insert the thermometer into the side of the steak. Place the steak on a plate in the preheated oven. Cook the steak in the oven until it reaches an internal temperature of 55°C. This usually takes 20-40 minutes, depending on the initial temperature, thickness of the steak, and other factors. Remove the steak from the oven.
If you don't have a steak thermometer, you can always use the finger test: Open the oven regularly and poke the steak a few times with your finger. If the steak doesn't give completely, but springs back nicely, then it's done. However, it shouldn't feel firm yet; it should spring back.
Preheat a pan to high heat and add oil. When the oil starts to smoke slightly, add the steak. Sear very briefly on all surfaces (not just the top and bottom, but also the sides) to get a nice crust. About 20 seconds per side at most. Transfer to a serving plate.
Serve
Slice the steak. Serve the rice either on the same plate or in a separate bowl. Do not pour the sauce over the rice, but serve it separately in the small bowl. Garnish with some cilantro or sliced spring onions, if desired.
For an Asian flair, it's best eaten with chopsticks. Dip the steak strips and rice into the sauce.
