Recipe by Astrid Fronteau @chhhop
Ingredients for 4 people :
600 g Conquet beef onglet
marinade for beef :
1 small Terroir d’avenir onion
4 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons mirin
3 garlic cloves
1 small sweet apple
1 tablespoon sesame oil
15 g ginger
Kalios olive oil
2 Terroirs d’avenir carrots
1/2 Terroirs d’avenir broccoli
400 g Terroirs d’avenir spinach
100 g bean sprouts
1 teaspoon nuoc mam
1/2 clove garlic
4 eggs
300 g round sushi rice
4 tablespoons rice vinegar
Sesame oil
Salt and pepper
Korean BBQ sauce (in specialty stores) or follow the recipe
Recipe:
Rinse rice thoroughly and soak.
Remove the tab from the fridge and pat dry with a paper towel. In a bowl, mix all the marinade ingredients together and pour the mixture over the onglet. Cover with film and chill for 1 to 12 hours.
Cut the carrots into julienne strips and season with salt. Coarsely chop the spinach and head the broccoli.
Bring a large pot of water to the boil with a pinch of salt. Add the bean sprouts one after the other, followed by the broccoli – boil for 3 minutes, then set aside.
Pour a teaspoon of sesame oil and a teaspoon of nuoc mam over the soybeans, add half a crushed garlic clove and a pinch of salt. Blend.
Heat a frying pan with a drizzle of sesame oil. Sauté the broccoli and set aside. Do the same with the carrots and repeat with the spinach.
Make the rice with vinegar, following the cooking instructions for the type of rice you are using. Cook and leave to stand for 10 min without ever opening the lid. Then add the rice vinegar without stirring, and cover with a damp cloth.
In a frying pan, cook the onglet according to taste and cut the meat into small strips. Cook 4 fried eggs at the last minute.
Dressage :
Arrange the rice in large soup plates, then arrange each ingredient clockwise. Finish by garnishing the top of the plate with the fried egg and a tablespoon or two of sauce. Sprinkle with sesame seeds. To serve.
For extra flavor, pierce the egg yolk and mix with the rest of the dish.
