Prep 15 mins • Cook 15 mins • Serves 1-2
180g ribeye steak 40g Japanese sesame dressing 10g leek, sliced 10g yellow bell pepper, julienned 10g red bell pepper, julienned 10g green bell pepper, julienned 20g butter
1 Trim excess fats off steak. 2 Season steak with salt and pepper and pan-fry till desired doneness. Thinly slice the steak to bite size pieces then arrange them on a serving dish. 3 Heat some oil in a saucepan over medium to high heat. Pan-fry leeks and bell peppers till brown. Tip in Japanese sesame dressing then bring to the boil. 4 Ladle vegetables and dressing over the steak and serve immediately. 1 Culina Beef Ribeye This slab of beef features a tender texture and well distributed marbling, making it a succulent and tender cut best suited for dry cooking. 2 Echire Butter Unsalted 100g This fine butter with its delicate hazelnut flavour expresses the unique know-how that is peculiar to the Echiré dairy. 3 Riken Sesame Dressing 190ml Blended with the extract of oysters, pork and vegetables, and a touch of Asian spice and rice wine, this sesame dressing features a deep and rich flavour – perfect for salads, meats and even steamed vegetables.