HOUBA BEEF

Food and Travel (Singapore) - - Japan Special -

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.

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