Beef stir-fry revisited by a great chef

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Beef stir-fry revisited by a great chef

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November is a good month for ambitious home cooking: long nights, few vacations, purse strings looser than they will be next month. This week’s recipe comes from Jeremy Chan, chef at the two Michelin star restaurant Ikoyi in London. It’s something he cooks at home for his family – his version of a Chinese takeaway, but with the flair you’d expect from one of London’s best young chefs. It’s an evening meal if ever there was one.

The recipe asks you to do two things that you might balk at: first, make your own bone broth and second, dice the steak for a stir-fry. You can compromise on the former (see the substitutions box) but not the latter: it’s the tenderness of the marinated beef that makes the final dish so delicious.

Drink
A cold beer.

Replacements
You can buy bone broth or, in a pinch, use good quality beef broth. Don’t compromise on meat quality: tougher cuts won’t work with a short cooking time.

Advice
Roasting the bones before making stock is not strictly “necessary” but gives them a richer, deeper flavor. Leftover bone broth can be used for soups, stews, or even to replace pasta water.

Jeremy Chan’s soy-braised beef

To serve two

  1. Roast the beef bones in a roasting pan for 45 minutes at 180°C.

  2. To make the stock, drain the bones and discard the fat, then simmer the bones in water over low heat for four hours, removing any impurities from the surface. Your goal is to reduce the broth to about one-third of its original volume. Then remove from the heat, discard the bones and infuse the liquid with the rest of the ingredients for an hour before straining.

  3. While the bones are simmering, remove the fat from the ribeye. Put the fat in a pan and cook it over medium heat until it is liquefied. Pour it into a small bowl and set aside.

  4. Cut the beef into one-inch pieces. Mix the marinade ingredients well and marinate the beef for one hour, covered and at room temperature.

  5. An hour before eating, rinse the rice under running water until it runs clear. Drain well and let dry for 20 minutes.

  6. Drain the beef from its marinade (reserving the marinade) and pat dry with paper towels.

  7. Heat 20g of rapeseed oil in a hot wok and fry the onions until blistered but al dente. Remove to a bowl and wipe out the pan.

  8. Sear the beef in batches in the remaining oil, allowing the pieces to caramelize and char. Then return the marinade and onions to the pan with the beef and simmer for a minute to cook the beef thoroughly. Leave to rest in a lightly heated oven.

  9. Finely chop the vegetables for the rice, then sauté them in the beef fat you saved earlier in a medium-sized saucepan until aromatic. Add the rice and continue cooking until the rice begins to sizzle. Add 350 ml of warm beef stock and quickly bring to the boil.

  10. Cover with a lid, reduce the heat and cook for 15 minutes undisturbed. Turn off the heat and let sit for 5 minutes before swelling.

  11. Serve the rice with the beef on top.

  1. Cut the broccoli diagonally into 4cm pieces. Blanch the broccoli in boiling water for a minute, then shock it by briefly plunging it into ice water – this will keep its vibrant color.

  2. Roast the sesame seeds at 160°C for 10 minutes. Finely chop the coriander. Slice the garlic and roast it in the oil with the spices. Add the vinegar, soy sauce and sugar then mix well with the broccoli in the pan.

  3. Add the coriander and sesame seeds.

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