INGREDIENTS
For the beef:
150ml apple juice
50ml light soy sauce
1 x small onion, roughly chopped
4 x garlic cloves, crushed
2 tsp toasted sesame oil
2 tsp cracked black pepper
1 x 600g rib of beef (bone intact)
3 tbsp olive oil
For the XO sauce:
50g dried shrimps
2 x dried Chinese chillies, seeds removed
6 x garlic cloves
2 tbsp ginger, grated
5 tbsp grapeseed oil
75g Serrano ham, very finely chopped/blitzed
For the broccoli:
100g Chinese broccoli
100g tenderstem broccoli
100g purple sprouting broccoli
1-2 tbsp grapeseed oil
1 x dash light soy sauce
1 tbsp oyster sauce
For the salsa:
150g spring onions, very thinly sliced
50g fresh ginger, grated
4 tbsp grapeseed oil
2 tsp light soy sauce
1 tsp sherry vinegar
½ tsp sea salt
Recipe continues
METHOD
For the beef:
Place the apple juice, soy sauce, onion, garlic, sesame oil and pepper together in a bowl and mix thoroughly then tip into a watertight bag big enough to fit the beef into. Add the beef and ensure it is well coated by the marinade, then seal and leave to marinate for at least 24 hours, occasionally giving the whole bag a good massage.
For the XO sauce:
Re-hydrate the dried shrimps and the chilli by just covering with warm water then leave to soak overnight.
Put the ginger and garlic into a food processor and blitz until finely chopped then tip into a bowl. Drain the shrimps and chilli and then blitz until roughly chopped.
Heat a heavy-based frying pan with 2 tbsp oil and add the Serrano ham. Cook for 5 minutes until it is beginning to crisp. It is important that the mixture is really crispy before you add anything else.
Once the mixture is crisp add the remaining grapeseed oil, ginger and garlic and cook for a further 3-4 minutes, until the mixture is aromatic. Add the dried shrimp and chilli and cool really well until the mixture is quite dry and smells garlicky. This will take about 20 minutes on a low heat. Make sure you stir the mixture frequently.
Place in a bowl and allow to cool.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat a heavy-based frying pan to smoking hot. Remove the beef from the marinade and pat dry. Discard the marinade. Pour the olive oil into the pan then add beef and seal on all sides.
Transfer the rib to a roasting tin and cook in the oven for 20 minutes. Allow to rest while you cook the broccoli.
For the broccoli:
Trim all the broccoli to even sizes, then steam in a steamer for 3-4 minutes, until al dente.
Heat a wok to smoking hot, add the oil and then the oil along with the broccoli. Stir fry for about 1-2 minutes, then add 2 tbsp of XO sauce, along with a dash of water, the soy sauce and the oyster sauce. Toss really well to ensure the broccoli is well coated. You can add more XO at this point if you want an extra kick.
For the salsa:
Simply mix all the ingredients together.
To serve:
Pile the broccoli onto the centre of each serving plate. Slice the beef on the angle and place on top. Finish with some of the spring onion salsa.