Coconut rice and Thai beef

Adapted from Posh Rice: Over 70 Recipes for All Things Rice, by Emily Kydd (Quadrille, 2017). Serves 2 FOR THE DISH ½ cup plus 1tbs jasmine rice ¼ tsp salt, plus more as needed 200ml coconut milk (from a refrigerated carton, not full-fat from a can) 3tbs plain rice vinegar 2tsp sugar 2tbs water ¼ medium red onion or ½ small

red onion 200g piece sirloin/flank tip, about

2cm thick sunflower oil freshly ground black pepper ½ small bunch basil leaves from 4 to 6 cilantro stems FOR THE DRESSING 1 Thai chilli 1 clove garlic ½ lime pinch sugar 1 tbs fish sauce

DISH: Combine the rice, a pinch of salt and the coconut milk in a small saucepan over medium-high heat; 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.

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

Stir together the vinegar, sugar, ¼ teaspoon of salt and the water in a medium bowl.

Cut the onion into very thin slices, then add to the bowl, making sure they’re submerged.

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.

Add to the pan and cook for about 2 minutes on each side so the steak is pink at the centre. Transfer to a cutting board to rest.

Uncover the rice and fluff with a fork.

Drain the onion slices and discard all their liquid except for 2 tablespoons, to use for the dressing).

DRESSING: Stem and seed the Thai chilli, then cut crosswise into very thin slices; add to the cup.

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.

Coarsely chop the basil and cilantro leaves and add to the rice, then pour the dressing over and toss gently to incorporate.

Cut the meat into thin slices or bite-size chunks. Divide the dressed rice and meat between individual bowls. Top each portion with some of the quick-pickled onion.