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.