Oyster and Peppercorn Rib-Eye Steak and Egg
This is one of those dishes that magically draws all the people in the house to the kitchen when you start cooking
- 1 rib-eye steak, 250–300g, cut into 3cm cubes
- 1⁄2 medium red onion, thinly sliced
- 2 tsp sugar
- 1 lime, halved
- 6 cherry tomatoes
- 1 tbsp vegetable oil
- 2 medium eggs
- 20g watercress
- 1⁄4 cucumber, cut into thin matchsticks
- 1 spring onion, thinly sliced
- For the Marinade
- 2 tsp oyster sauce
- 2 tsp light soy sauce
- 3 garlic cloves, minced 1 tsp sugar
- 5 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp black peppercorns
- For the Dip
- 20ml light soy sauce
- 1 red chilli, finely chopped
- 5g each of salt and crushed black peppercorns
Place the steak in a mixing bowl, add all the marinade ingredients and mix well. Leave in the fridge for a minimum of one hour, and up to three hours for full flavour. Bring to room temperature before cooking.
To make the onion pickle, add the red onion and sugar to a small bowl, then squeeze over one lime half, mix well and set aside in the fridge.
Mix together the dip ingredients and set aside.
Heat a medium frying pan over a high heat. Add the tomatoes and char for three minutes, turning halfway, until the skins break. Remove and set aside. Add the oil to the pan and fry the eggs until done to your liking, then remove and set aside. Make sure the pan is hot, then add the beef cubes and shake and toss! For medium-rare, shake and toss for 30–40 seconds.
Put the watercress and cucumber on your serving plate, then place the piping hot beef cubes on top, adding the charred tomato and onion pickle beside it. Lastly, place the fried eggs on the meat, sprinkle the spring onion (scallion) over the whole dish and add the remaining lime half for garnish.
Serve as it is as a small plate, or with a bowl of fluffy jasmine rice as a main, with the dip alongside.
