Shaking Beef Garlic Butter Rice Bowl with Jammy Egg

Method

1. Cut the beef into 2 cm cubes, pat dry and toss with part of the minced garlic, the oyster sauce, soy sauce, sugar, most of the pepper and a little oil. Leave for 15 min.

   Add in this stepBeef sirloin or flat iron steak 240 gGarlic cloves 1½Oyster sauce 1 tbspSoy sauce 2 tspSugar 1 tspCoarsely ground black pepper ½ tspNeutral oil ½ tbsp

2. Jammy eggs: bring plenty of water to a rolling boil in a 16 cm pot on high heat, lower in the eggs straight from the fridge with a ladle and cook for 6 min 30 sec. Move them straight into iced water: the yolks will be soft and jammy.

   Add in this stepEggs (straight from the fridge) 2

   high heat

3. Lime-pepper mayo: stir the mayonnaise with the lime juice and the remaining pepper. Cut any leftover lime into wedges to serve.

   Add in this stepMayonnaise 2 tbspLime ½Coarsely ground black pepper ¼ tsp

4. Garlic butter rice: melt half the butter in a 24 cm pan on medium-low heat, add the rest of the minced garlic and cook for 1 min 30 sec until golden (don't let it burn or it turns bitter). Turn up to medium heat, add the rice, salt and the sliced white parts of the spring onions and stir-fry for 4 min until every grain is glossy. Divide between bowls.

   Add in this stepButter 1 tbspGarlic cloves 3½Warm cooked jasmine rice 360 gSalt ½ tspSpring onions 1

   medium-low heat→medium heat

5. Wipe the pan, heat it on high heat until smoking, add the remaining oil and cook the beef in a single layer in 1 batch(es), 2 min 30 sec per batch. Leave it for 1 minute, then shake the pan to roll it, adding the remaining butter at the end to glaze.

   Add in this stepNeutral oil 1 tbspButter 1 tbsp

   high heat

6. Top the rice with the beef and arrange sliced cucumber, halved cherry tomatoes and the halved jammy eggs around it. Drizzle with lime-pepper mayo and scatter over the green parts of the spring onions.

   Add in this stepCucumber ½Cherry tomatoes 6Spring onions 1