- 1 tbsp vegetable oil
- 25g/1oz butter
- 1 onion, finely diced
- 1 garlic clove, finely diced
- 1 lemongrass stem, outer leaves removed and finely diced
- 300g/10½oz basmati rice
- 450ml/16fl oz vegetable or chicken stock
- 1 lime, zest and juice
- 3 tbsp fresh coriander leaves, roughly chopped
- salt and freshly ground black pepper
- 4 x 250g/9oz fillet steaks
- 1 tbsp vegetable oil
- 8 tbsp potato flour
- 1 tsp ground star anise
- 2 tbsp light olive oil
- 150ml/5fl oz rice wine vinegar
- 150g/5½oz caster sugar
- 4 tbsp tamari soy sauce
- 2 tsp dried chilli flakes
- 10cm/4in piece fresh ginger, peeled and finely grated
- For the pilau, heat a deep frying pan or saucepan until medium hot, add the oil and butter and gently cook the onion, garlic and lemongrass for about two minutes, or until just softened.
- Add the rice and cook for one minute, stirring all the time, then add the stock and bring to a simmer.
- Reduce the heat and cover with a lid, then simmer gently for 15 minutes or until the stock is absorbed and the rice is tender.
- Stir in the lime zest, juice and coriander and season to taste with salt and freshly ground black pepper.
- Meanwhile, rub the steaks with the vegetable oil. Mix together the potato flour and star anise and thoroughly dust the steaks, pressing the flour onto the meat to completely cover it.
- Heat a frying pan until hot, add the olive oil, then fry the steaks for 2-3 minutes on each side. Remove the steaks from the pan and set aside to rest for 2-3 minutes.
- Place the rice wine vinegar and caster sugar in a separate pan and bring to a simmer. Add the soy, chilli and ginger and simmer for 4-5 minutes, or until the sauce is thick and slightly sticky.
- To serve, spoon some pilau rice onto each plate. Carve the steak into thick slices, place over the pilau and then pour the sticky chilli sauce over the steak.