Black Pepper Steak + Fries Claypot Rice

So since last year, after trying the viral gochujang butter steak on claypot rice, I’ve been inspired to making this kind of food. Rice in a claypot takes a while to cook, but when you top it straight away with juicy steak and sauce, it’s a totally game-changer.

This time, I’ve recreated a new twist: black pepper beef claypot rice with egg yolk + fries. The combo is with rice, tasty steak, the creaminess from egg yolk, and the crunch from the fries.

Check out my video here

Ingredients (1–2 portions)

• 100–150g Australian beef Sirloin

• 3 tsp black pepper sauce (I use Lee Kum Kee, super umami + peppery, no need to add extra)

• 1 clove garlic, minced

• 1 shallot, minced

• 1 cup rice (soak in water for 1 hour, then rinse)

• 1 potato (for fries)

• 1 egg yolk

• Cooking oil

• Spring onion (for garnish)

Method

1. Marinate the beef
Cut the tenderloin into cubes. Mix with black pepper sauce, garlic, and shallot. Marinate at least 30 minutes.

2. Cook the claypot rice

• Add 1 cup of soaked rice ( rice should be soaked first around half an hour) into the claypot.

• Measure water using this rule: water should cover the rice by about 1 knuckle height above the rice surface.

• Cook on low heat, about 30–35 minutes. I usually stir occasionally from the bottom ( just be gentle in this part for the first 10 minutes cooking) so it doesn’t burn. I like mine slightly firm since it’ll mix later with sauce and yolk.

3. Sear the beef
Heat oil in a pan (or wok for that Vietnamese bò lúc lắc style). Sear beef cubes until browned on all sides. Set aside.

4. Make the fries
Slice potato into thin strips (mandoline helps for even size). Fry until golden — you can double fry for extra crisp. Shallow fry works fine too if you don’t want to use too much oil.

5. Assemble
When rice is done, top with beef + sauce. Gently make a small well in the center and drop in the egg yolk. Sprinkle with spring onion and finish with fries on top.