Sticky Asian Beef Eye Fillet with Cucumber and Peanut Salsa

Steps

1. Cook rice Preheat oven to 220°C. Heat a drizzle of oil in a pot on medium heat. Add sesame seeds and toast for about 1 minute, stirring often, until golden. Add rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
2. Cook broccoli Finely chop broccoli. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Stir-fry broccoli for 3-5 minutes, until tender and starting to caramelise. Season and transfer to a bowl. Wipe and reserve pan.
3. Cook beef Pat beef dry and season. Return pan to medium-high heat with a drizzle of oil. Cook beef for 2 minutes each side then pour over kecap manis mix. Transfer pan to oven and cook for 5-6 minutes for medium-rare (depending on thickness), or to your liking. Rest, covered before slicing thinly. If you don’t have an oven-proof fry-pan, transfer to a baking dish before pouring over sauce and roasting.
4. Prep salsa Finely dice chilli, cucumber and shallot. Toss in a bowl with peanuts, a drizzle of olive oil and a drizzle of vinegar. Season to taste.
5. Finish rice When rice has finished cooking, fluff up with a fork and fold through broccoli. Season to taste.