- 100ml lime juice.200ml sweet soy sauce (e.g. kecap manis)
- 12 tbsp golden syrup.
- Vegetable oil, to coat the wok.
- 4 x 225g wagyu beef fillets (at least marble grade 8), cut into 4cm cubes.Dash light soy sauce.
- 4 garlic cloves, finely chopped.
- 4 slices root ginger, peeled and cut into thin strips.
- 2 red chillies, deseeded and sliced on the diagonal.
- 30g palm sugar.
- 12 large spring onions, sliced on the diagonal, whites separated from the greens.
- 8 tsp potato starch dissolved in 4 tbsp cold water.For the rice
- 630g Thai jasmine rice.830ml water.
- For the kai-lan
- 950ml water.
- ½ tsp salt.
- 1 tsp sugar.
- 1 tsp vegetable oil.
- 15-20 stems kai-lan.
- 100ml Shaoxing wine.8 slices root ginger, peeled and finely chopped.
1. In a bowl mix the lime juice, sweet soy sauce and golden syrup. Set aside. Heat the wok until hot with the vegetable oil, sear the Kobe beef cubes, add a dash of light soy sauce and leave to rest on a plate.
2. In a clean wok, stir fry the whites of the spring onions with 40ml of the sweet soya sauce and lime juice mixture. Add garlic, ginger, chillies and the greens of the spring onions, stir well. Add the Kobe beef cubes with a further 100ml of the sweet soya sauce and lime juice mixture, then add a 1½ tsp potato starch mixture and stir fry briskly for 30 seconds.
3. For the rice, place the rice in a small saucepan. Rinse the rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice, which makes the cooked rice mushy and sticky. Add just enough water to cover the rice by 1cm (approximately 630ml). Cover the pot with a lid, place over medium to medium high heat and bring to boil. Reduce the heat to low, then simmer, covered, for another 10 minutes, until the water has completely evaporated. Remove from the heat and allow the rice to sit, covered, for at least another 5 minutes.
4. For the kai-lan, boil the water in a pan, add the salt, sugar and vegetable oil. Then add the kai-lan. When they are al dente, drain well in a colander.
5. Pour the wine into a hot wok, along with the ginger, bring to simmer, add the baby kai-lan. Stir fry briskly until the wine has reduced by half.
6. To serve, spoon the beef onto a large plate, serve the rice in a bowl and the kai-lan on a side plate.