Ingredients

• 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

Directions

• 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.