By Chef Faisal – Prep Time: 1 hour – Cook Time: 20 mins – Serves 1

Ingredients

For the Beef Marinade

  • 200g beef steak
  • ½ tsp steak seasoning
  • ¼ tsp sea salt
  • A pinch of black pepper
  • A pinch of smoked paprika
  • A small pinch of fresh thyme
  • 10ml olive oil

For the Jasmine Pea Rice

  • 20ml olive oil
  • 10g lemongrass
  • 2 lemon leaves
  • 40g green peas
  • 150g jasmine rice
  • 400ml water
  • 1 tsp sea salt

For the Coconut Thai Curry

  • 20ml olive oil
  • 30g red onion, chopped
  • 5g chopped garlic
  • 2 lemon leaves
  • 10g lemongrass
  • 20g Korean chilli paste
  • 200ml coconut cream
  • ½ tsp chicken stock powder
  • A pinch of black pepper
  • ¼ tsp sugar
  • A few drops of sesame oil

To Serve

  • 150g grilled beef steak, sliced
  • 200g jasmine pea rice
  • 150g coconut Thai curry
  • 2 slices green chilli
  • 3 coriander leaves
  • 4 slices fried red chilli
  • A pinch of mixed sesame seeds

Method

Beef Marinade

Combine all the ingredients and rub well into the beef. Leave to marinate for at least 30 minutes, then grill for 3 minutes on each side, or until cooked to your liking. Rest before slicing.

Coconut Thai Curry

Heat the oil in a saucepan and sauté the garlic and onion until golden. Add the chilli paste and stir for 1 minute, then add the remaining ingredients. Cook over a medium heat until the sauce thickens and becomes fragrant.

Jasmine Pea Rice

Heat the oil in a pot and sauté the peas for 2 minutes. Add the water, lemongrass, lemon leaves and salt, and bring to the boil. Add the rice, cook uncovered for 2 minutes, then cover tightly and cook over a low heat for 18 minutes until tender and fluffy.

For Plating

Place the rice on one side of the plate and spoon the curry on the other. Arrange the sliced beef over the curry and garnish with green chilli, coriander, fried red chilli and sesame seeds.