Beef Strips with Tamarind Sesame Glaze, Gentle Coconut Rice and Roasted Broccoli

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the broccoli florets on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Roast for 18 to 22 minutes, turning once, until tender and browned at the edges.

2. 2

   Meanwhile, make the rice. In a medium saucepan combine the rinsed jasmine rice, coconut milk, 180 ml (3/4 cup) water, and 2 g (1/4 tsp) salt. Bring to a boil over medium heat, reduce to low, cover, and cook for 14 to 16 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   Toast 9 g (1 tbsp) sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Set aside for the glaze and garnish.

4. 4

   In a bowl, mix the tamarind pulp, honey, soy sauce, rice vinegar, garlic, ginger, and 9 g (1 tbsp) of the toasted sesame seeds. In a small bowl, dissolve the cornstarch in 30 ml (2 tbsp) water and set aside.

5. 5

   Season the beef strips with the remaining 3 g (1/2 tsp) salt and the remaining 1 g (1/2 tsp) black pepper.

6. 6

   Heat the remaining 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Once hot, sear the beef in two batches for 1 1/2 to 2 minutes per side, until browned but still juicy. Transfer the meat to a plate.

7. 7

   Reduce the heat to medium. Pour the tamarind mixture into the same skillet and cook for 1 minute, scraping up the browned bits. Add the cornstarch-water mixture and cook for 1 to 2 minutes until the sauce thickens and turns glossy.

8. 8

   Return the beef to the skillet and toss for 1 minute so every strip is well coated with the tamarind sesame glaze.

9. 9

   Fluff the coconut rice with a fork. Serve a bed of rice on each plate, add the roasted broccoli, and top with the glazed beef strips.

10. 10

    Finish with scallions, the remaining toasted sesame seeds, and lime zest. Serve immediately.