COCONUT RICE AND THAI BEEF

Serves: 2

1/2 cup (125 mL) plus 1 tbsp

(15 mL) jasmine rice or white long-grain rice

1/4 tsp (1 mL) salt, plus more

7 oz (200 mL) coconut milk

( from a carton, not full-fat from a can)

3 tbsp (45 mL) plain rice vinegar

2 tsp (10 mL) sugar

2 tbsp (30 mL) water

1/4 medium red onion or 1/2 small red onion

7-oz (198-g) piece of sirloin tip, about 3/4-inch (2-cm) thick

Sunflower oil

Freshly ground black pepper

1/2 small bunch Thai basil

(or green/Genovese basil)

Leaves from 4 to 6 cilantro stems

FOR THE DRESSING:

1 Thai ( bird’s-eye) chili pepper

1 clove garlic

1/2 lime

Pinch sugar

1 tbsp (15 mL) fish sauce 1. Combine the rice, a pinch of salt and the coconut milk in a small saucepan over mediumhigh heat.

2. Once the mixture comes to a boil, reduce the heat to medium and cook for 10 to 15 minutes, until tender and the liquid has been absorbed.

3. Turn off the heat, cover and let sit for 10 minutes.

4. Meanwhile, stir together the vinegar, sugar, salt and water in a medium bowl. Cut the onion into very thin slices, then add to the bowl.

5. Heat a cast-iron skillet or grill pan over high heat. Rub the steak with a little oil, then season lightly with salt and pepper.

6. Add to the pan and cook for about 2 minutes on each side, so the steak is pink at the centre — medium-rare or 145 F (63 C) on an instant-read thermometer. Transfer to a cutting board to rest.

7. Uncover the rice and fluff it with a fork.

8. Drain the onion slices and discard all their liquid except for 2 tbsp, which you’ll place in a large liquid measuring cup (for the dressing).

9. For the dressing: Stem and seed the chili pepper, then cut crosswise into very thin slices; add to the cup.

10. Crush and mince the garlic and add to the cup. Squeeze a tablespoon of juice from the lime half, then add the sugar and fish sauce, stirring to incorporate.

11. Coarsely chop the Thai basil and cilantro leaves.

12. Uncover the rice; add those herbs to the rice, then pour the dressing over and toss gently to incorporate. Cut the meat into thin slices.

13. Divide the dressed rice and meat between individual bowls. Top each portion with some of the quick-pickled onion. Serve warm or at room temperature.