Beef Donburi with Jasmine Rice and Kampot Pepper
Beef Donburi with Jasmine Rice and Kampot Pepper is a medium Franco‑Cambodian recipe that serves 2. 550 calories per serving. Recipe by LE RIZ JAUNE on YouTube.
Prep: 24 min | Cook: 24 min | Total: 58 min
Cost: $14.10 total, $7.05 per serving
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
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
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
Preparing the vegetables
Cut the scallion into 10 cm sections, then slice into very fine julienne. Reserve in a small bowl.
Time: PT5M
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
Seasoning the beef
Sprinkle the steak with sea salt and half of the crushed Kampot pepper on both sides.
Time: PT2M
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
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
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
Finishing the sauce
Incorporate the butter cut into small dice, stir until fully melted, then remove from heat. Keep warm.
Time: PT2M
Slicing the beef
On the board, cut the steak into thin slices against the grain.
Time: PT2M
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
Dietary info: Gluten‑free (if the veal stock is gluten‑free), Contains dairy products, high-protein
Allergens: Milk (cream, butter), Sulfites (white wine)
Ingredient Substitutions
- Instead of Beef (rump steak, flank or hanger): flank, hanger
- Instead of Organic jasmine rice TDI (Kamali variety): white rice, brown rice, red rice
- Instead of Shallot: red onion
- Instead of Scallion (or green onion): green onion
- Instead of Kampot pepper (organic): Malabar black pepper
- Instead of Neutral oil (sunflower or rapeseed): peanut oil
- Instead of Dry white wine: chicken broth
- Instead of Veal stock (salty): beef broth
- Instead of Liquid cream (35% fat): crème fraîche
- Instead of Unsalted butter: margarine
Equipment Needed
- Rice pot
- Heavy‑bottomed skillet
- Small saucepan
- Mortar and pestle
- Cutting board
- Chef’s knife
- Serving bowl
- Wooden spoon
- Ladle (optional)
- Measuring spoons (tbsp, tsp)
Critical Steps — Do Not Skip
- Rinsing the rice to avoid excess starch
- Searing the beef over medium heat to achieve a crust without overcooking
- Deglazing the pan with white wine and reducing properly
- Incorporating butter off the heat for a glossy sauce
Chef Tips from the Video
- Use freshly crushed Kampot pepper for an incomparable aroma.
- Resting the meat covered yields a juicier texture.
- High‑quality butter gives the sauce a professional shine.
Troubleshooting
The beef is overcooked and becomes tough.
Reduce searing time or cook over lower heat, then let rest longer.
The sauce is too thin.
Let it reduce further or add a small spoonful of flour diluted in cold water.
The rice is sticky.
Rinse the rice longer and respect the indicated water/rice ratio (2:1).
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended: the rice loses its texture and the sauce separates.
Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the rice ahead of time and keep it covered and warm.
- Prepare the sauce up to step 9, then gently reheat before serving.
Last updated: August 24, 2026
