Lok Lak Crispy Rice Salad with Lime-Pepper Dressing

Method

1. Slice the beef across the grain into thin 5 mm strips. Toss with the chopped garlic, oyster sauce, soy sauce, half the sugar and some of the pepper and marinate for 15 min.

   Add in this stepBeef sirloin 200 gGarlic cloves 2Oyster sauce 1½ tbspSoy sauce 1 tspSugar 1 tspCoarsely ground black pepper ¼ tsp

2. Sprinkle the cornflour over the cold rice and mix well. Heat most of the oil in a 26 cm · 1× non-stick pan on medium-high heat, spread the rice in a thin 1 cm layer and press it down firmly with a spatula (in the number of batches shown). Leave it alone for 5 min until the base is golden and firm, then flip and fry for 4 min more. Drain on kitchen paper, let it cool slightly and break into bite-size shards. Take care when flipping, as the oil can spit.

   Add in this stepCold cooked jasmine rice (day-old is best) 300 gCornflour (cornstarch) 2 tspNeutral oil 2⅛ tbsp

   medium-high heat

3. In a small bowl, stir the lime juice, fish sauce and the remaining sugar and pepper until the sugar dissolves to make the dressing.

   Add in this stepLimes 1½Fish sauce 1½ tspSugar 1 tspCoarsely ground black pepper ¾ tsp

4. Wipe out the pan, heat the remaining oil in the 26 cm pan on high heat and stir-fry the beef quickly for 2 min, until no pink remains and the edges are browned. Remove immediately.

   Add in this stepNeutral oil 0.9 tbsp

   high heat

5. In a large bowl, combine the torn romaine, tomato wedges, half-moon cucumber slices, thinly sliced red onion and the coriander and mint leaves, and toss lightly with half the dressing. Top with the beef and crispy rice, drizzle over the remaining dressing, scatter with roughly chopped peanuts and serve at once.

   Add in this stepRomaine 120 gTomato 1Cucumber ½Red onion ½Coriander (cilantro) 10 gMint 6 gRoasted peanuts 20 g