Shaking Beef Rice Plate with Lime-Pepper Salt

By Sprig Originals ✓ · cooked up in Sprig

Cubes of sirloin marinated in garlic, soy and oyster sauce, then hard-seared in a screaming-hot skillet until crusted outside and pink within, finished with a glossy butter-soy-oyster glaze. Served over rice with quick pickled onions, a pile of dressed watercress, and the classic lime-black pepper dipping salt that makes every bite snap.

Ingredients

• 1.5 lb beef sirloin or tri-tip, cut into 1-inch cubes
• 4 cloves garlic, finely minced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 2 tsp granulated sugar
• 1 tsp freshly ground black pepper
• 1 tsp cornstarch
• 1 tbsp neutral oil

• 1 small red onion, sliced paper-thin
• 1/4 cup rice vinegar
• 2 tbsp water
• 2 tsp granulated sugar
• 1/2 tsp kosher salt

• 1 tbsp kosher salt
• 1.5 tsp coarsely ground black pepper
• 2 tbsp fresh lime juice, plus 1 lime cut in wedges

• 2 tbsp unsalted butter
• 1 tbsp oyster sauce
• 2 tsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp granulated sugar
• 3 cloves garlic, thinly sliced
• 3 stalks scallions, cut into 1-inch lengths

• 1.5 cups jasmine rice
• 2.25 cups water
• 4 cups watercress or arugula
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 2 tsp rice vinegar

Instructions

1. Pat the beef cubes very dry with paper towels — surface moisture is the enemy of a hard sear. Toss in a bowl with the minced garlic, 1 tbsp oyster sauce, 1 tbsp soy sauce, fish sauce, 2 tsp sugar, 1 tsp black pepper, cornstarch and 1 tbsp neutral oil. Cover and marinate at room temperature for 20 to 30 minutes (or refrigerate up to 4 hours, then let sit out 20 minutes before cooking).
2. Make the pickled onions: combine 1/4 cup rice vinegar, 2 tbsp water, 2 tsp sugar and 1/2 tsp salt in a small bowl and stir until dissolved. Add the sliced red onion, press it under the liquid, and let sit at least 20 minutes, stirring once or twice.
3. Rinse the jasmine rice in a few changes of cold water until the water runs mostly clear. Combine with 2 1/4 cups water in a saucepan, bring to a boil, cover, reduce to the lowest heat and cook 15 minutes. Turn off the heat and let stand, covered, 10 minutes, then fluff.
4. Make the dipping salt: stir 1 tbsp kosher salt with 1 1/2 tsp coarse black pepper and divide among small dishes. Just before serving, spoon about 1 1/2 tsp lime juice into each dish so it becomes a loose, gritty paste. Set lime wedges alongside.
5. Whisk the glaze: 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tbsp rice vinegar and 2 tsp sugar in a small bowl. Toss the watercress and tomatoes with olive oil, 2 tsp rice vinegar and a pinch of salt and spread over a platter or divide among 4 plates.
6. Heat a 12-inch cast iron or heavy stainless skillet over high heat for 3 to 4 minutes, until a drop of water vaporizes instantly and the pan just begins to smoke. Add 1 tbsp neutral oil and swirl.
7. Add half the beef in a single layer with space between the cubes — crowding steams instead of sears. Do not touch it for 90 seconds, until a deep brown crust forms. Shake the pan hard or toss with tongs and sear another 60 to 90 seconds, turning once more, until browned on most sides and the centers are still rosy (125-130°F for medium-rare). Transfer to a plate and repeat with the second batch, adding a little more oil if the pan looks dry.
8. Return the skillet to medium-high, add the butter and sliced garlic, and cook 20 to 30 seconds until the garlic is fragrant and pale gold. Pour in the glaze mixture and let it bubble and thicken for 30 seconds, scraping up the browned bits.
9. Return all the beef and any resting juices to the pan, add the scallions, and toss vigorously for 30 to 45 seconds until every cube is lacquered and the scallions have just wilted. Take it off the heat immediately.
10. Spoon the beef and pan sauce over the dressed greens, with rice and drained pickled onions alongside. Serve at once with the lime-pepper salt for dipping each cube.

Chef's tips

Nutrition (per serving, estimated)

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