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Glazed Teriyaki infused Rib of Beef with Steamed Coconut Fried Rice and Charred Sesame Broccoli

Glazed Teriyaki infused Rib of Beef 
with Steamed Coconut Fried Rice and Charred Sesame Broccoli 

Based on 1 ratings

Yield

Makes 2 servings

Ingredients
Beef Marination Ingredients

1 rib-eye steak (12 ounces)

5 ounces teriyaki sauce

1 ounce ponzu

1 ounce chili garlic paste

1 vacuum bag

1 tablespoon cold butter

Rice Ingredients

8 ounces basmati rice

3 ounces water

1 ounce coconut milk

2 eggs

Broccoli Ingredients 

4-5 cups tender-stem broccoli 

1 ounce black sesame seeds

1 ounce sesame oil 

Sunflower oil, as needed

Salt to taste

Preparation Method
  1. Place the ponzu, teriyaki, and chili garlic paste in the bag and mix together. 
  2. Place the beef in the bag and seal it using the Wolf Vacuum Seal Drawer on the tightest setting. 
  3. Marinate in the refrigerator for 24 hours.
  4. Once marinated, preheat the Convection Steam Oven on the sous vide setting or manually set it to 130 degrees.
  5. Place the sealed marinated beef bag on a shelf in the middle of the Convection Steam Oven and leave to cook for 1 hour and 30 minutes. 
  6. While the beef is cooking, wash the basmati rice in cold water until the water runs clear; once clear, add to a flat steamer tray, add in the water and coconut milk, and season to taste with salt.
  7. Once the beef is cooked, remove it from the Convection Steam Oven. Remove it from the bag to rest.
  8. Pour the cooking marinade into a pan to reduce by 1/3 in volume. Whisk in 1 tablespoon of cold butter to the sauce once reduced.
  9. Turn the Convection Steam Oven up to 200 degrees. 
  10. When the rice is at temperature, add it to the oven and set the timer for 10 minutes. When the timer chimes, fork over the rice and return it to the oven for an additional 7 minutes. Remove the rice from the oven and let it cool.
  11. Add the tender-stem broccoli to a perforated steamer tray. Place in the Convection Steam Oven and steam underneath the rice for 4 minutes.
  12. Turn the wok burner to full heat and place the wok on top to get it very hot. Once hot, add a splash of sunflower oil, and then add the broccoli; once charred on one side, begin to stir-fry. Finish with sesame seeds, sesame oil, and sea salt to taste. Add to a metal bowl and keep warm using the dual stack burner.
  13. Turn on the extraction as well as the charbroiler and remove the underneath grate on the Wolf Range top.
  14. Once the charbroiler is hot, sear the beef on both sides, creating a crosshatch pattern for 1 minute on each side, to give the beef some color and caramelization.
  15. Wipe the wok and return it to the gas. Crack the eggs into a bowl. Once hot, add another splash of sunflower oil. Once the wok is smoking, add the eggs. Let the eggs bubble up and fry on one side before adding in the rice to stir-fry.
  16. Plate the rice alongside the broccoli. Thinly slice the beef and lay it over the rice, then sauce the plate.
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