Andrew Wong Yunnanese seared beef recipe on Saturday Kitchen

Andrew Wong serves up tasty Yunnanese seared beef with mint, fermented chilli bean, lime and lemongrass dressing on Saturday Kitchen.

Andrew says: “Yunnanese food is a variant of Chinese cuisine which often uses fermented beancurds. Serve with a simple salad or stir-fried vegetables.”

The ingredients: 300g well-marbled, dry-aged rib-eye beef, 1 tbsp vegetable oil, 100g butter, 5cm piece cucumber, peeled and chopped into bite-sized pieces, 12 mint leaves, deep-fried, plus 8 fresh mint leaves to garnish and salt and white pepper.

For the dressing: 2 tbsp white rice vinegar, 2 tbsp clear honey, 1 tsp chopped lemongrass, pinch salt, pinch white pepper, 1 tbsp lime juice and 1 tsp fermented chilli bean paste.