Beef Donburi with Jasmine Rice and Kampot Pepper

Ingredients

• 300 g Beef (rump steak, flank or hanger) (cut into 2 cm thick steaks, then thinly sliced after cooking)
• 150 g Organic jasmine rice TDI (Kamali variety) (rinsed under cold water until the water runs clear)
• 1 petite Shallot (finely minced)
• 1 branche Scallion (or green onion) (cut into very fine julienne, reserved for serving)
• 2 c. à soupe Kampot pepper (organic) (coarsely crushed in a mortar, 1 tbsp to season the meat, 1 tbsp for the sauce)
• ½ c. à café Sea salt
• 2 c. à soupe Neutral oil (sunflower or rapeseed)
• 60 ml Dry white wine
• 100 ml Veal stock (salty)
• 50 ml Liquid cream (35% fat)
• 20 g Unsalted butter (to add shine and richness to the sauce)

Instructions

1. Rinsing the rice

   Place the jasmine rice in a fine sieve and rinse under cold water until the water runs clear. Drain thoroughly.

   Time: PT5M

2. Cooking the rice

   Put the rinsed rice in a saucepan with 300 ml cold water, bring to a boil, cover, reduce heat and simmer for 12 minutes without lifting the lid. Remove from heat and let rest for 5 minutes.

   Time: PT15M

   Temperature: 100°C

3. Preparing the vegetables

   Cut the scallion into 10 cm sections, then slice into very fine julienne. Reserve in a small bowl.

   Time: PT5M

4. Crushing the Kampot pepper

   In the mortar, coarsely crush 2 tbsp of Kampot pepper until a coarse texture is achieved. Set aside 1 tbsp on a plate to season the meat, keep the rest for the sauce.

   Time: PT2M

5. Seasoning the beef

   Sprinkle the steak with sea salt and half of the crushed Kampot pepper on both sides.

   Time: PT2M

6. Searing the beef

   Heat 2 tbsp oil in the pan over medium heat (about 180°C). Place the steak and sear for 2 minutes each side, according to desired doneness.

   Time: PT4M

   Temperature: 180°C

7. Resting the meat

   Remove the steak from the pan, place on a board and let rest for 5 minutes, covered with a sheet of aluminum foil.

   Time: PT5M

8. Deglazing and preparing the sauce

   In the same pan, add the minced shallot and sauté for 1 minute. Pour in the dry white wine, let reduce by half (≈2 minutes). Add the veal stock, the remaining Kampot pepper, then the cream. Stir and let simmer for 3 minutes.

   Time: PT6M

   Temperature: 180°C

9. Finishing the sauce

   Incorporate the butter cut into small dice, stir until fully melted, then remove from heat. Keep warm.

   Time: PT2M

10. Slicing the beef

    On the board, cut the steak into thin slices against the grain.

    Time: PT2M

11. Plating the donburi

    In each bowl, place the hot rice, arrange the beef slices on top, generously drizzle with sauce, and sprinkle with julienned scallion.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g