Isaac makes this really good Korean-inspired beef dish; it is great for a dinner party, and of course the beef and spring onion satays can be cooked on the barbeque too. The avocado in the rice is an unusual addition, but one that works very well.
- 400g beef sirloin, cubed into 2cm (3/4 inch) dice
For the marinade:
- 6 cloves of crushed garlic
- 3 tbsp soy sauce
- 3 tbsp sesame seed oil
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 10 spring onions, dark green bits discarded
- 200g / 7oz long grain rice, like basmati
- 25g / 1oz butter
- 2 avocados
- Juice of half a lime
4 wedges of lime
A few sprigs of coriander
- Place 8 satay sticks in a saucepan of boiling water and boil for 2 minutes. Drain and set the satay sticks to the side. Prepare the beef, mix all the ingredients for the marinade together, then place in a plastic bag or a bowl and add the beef, stir to mix and leave to marinade for 3 hours if possible. Cut the spring onions into lengths 2 cms (3/4 inch) long. Remove the beef from the marinade, but reserve the marinade for later. Thread the beef and the spring onion pieces alternately on the satay sticks, about 4 pieces of each on each satay stick.
- Bring a saucepan of water up to the boil, add a good pinch of salt and the rice. Boil for 7-8 minutes, until cooked. Drain then stir in the butter, allow to melt and cover with a saucepan lid or a plate and keep warm until you are ready to serve.
- Heat up a grill pan or frying pan till very hot. Add the beef and spring onion satay sticks, placed in a single layer on the very hot pan. Cook on each side for about 2 or 3 minutes until cooked how you like. When the beef is cooked to your taste, pour the reserved marinade over it, and allow it to bubble and boil, it will reduce down and intensify in flavour.
- While the beef is cooking, peel the avocados and chop the flesh into dice about 1cm. Drizzle with the lime juice and mix. When you are ready to serve mix the avocados with the rice and season with salt to taste.
- Place the avocado rice on warm plates, then top with the beef satays and drizzle with any sauce remaining on the pan. Serve each plate with a wedge of lime on the side and coriander leaves to decorate.