Yes by Jeremy Chan - A top chef’s take on beef stir-fry Jeremy Chan

 That calmness

forever longed for finally nests in my heart No changes of the seasons no changes of the moon no changes of dimensions can't disturb its gentle stillness Even torrential rain is welcomed guest under the shelter of your beautiful mind Kasiaczernik

A top chef’s take on beef stir-fry 

  Jeremy Chan, of two-Michelin-starred Ikoyi, shares his recipe for a perfect end-of-week meal

November is a good month for ambitious home cooking: long nights, few holidays, purse strings looser than they will be next month. This week’s recipe comes from Jeremy Chan, chef at the two-Michelin-starred Ikoyi in London. It’s something he cooks at home for his family — his take on a Chinese takeaway, but with the flair you’d expect from one of London’s top young chefs. It’s a date night meal if ever there was one. 

The recipe asks you to do two things you may balk at: one, make your own bone broth, and two, dice prime steak for a stir-fry. You can compromise on the former (see the substitutions box) but not the latter — it’s the tenderness of the marinated beef that makes the final dish so delicious. 

Drink
A cold beer.

Substitutions
You could buy bone broth or, at a push, use good-quality beef stock. Don’t compromise on the quality of the meat — tougher cuts won’t work with the short cooking time. 

Tip
Roasting bones before making stock isn’t strictly “necessary” but gives them a richer, deeper flavour. The remaining bone broth can be used for soups, casseroles or even as a replacement for pasta water. 

Jeremy Chan’s soy-braised beef 

To serve two 

Quantity	Ingredients
500g	beef rib-eye (weight with bone, 340g if no bone)
60g	rapeseed oil for cooking
1	small red onion, sliced into eighths

For the broth 

Quantity	Ingredients
1kg	beef bones
1.5 litres	water
40g	dark soy sauce
3	star anise
2	cloves
3	bay leaves
20g	sesame oil

For the marinade 

Quantity	Ingredients
80g	light soy sauce
40g	shaoxing wine
20g	toasted sesame oil
70g	grated, unpeeled pear
20g	honey
10g	ground black pepper, toasted in advance in a dry pan
8g	red chilli powder
7g	Chinese five spice

For the rice

Quantity	Ingredients
150g	jasmine rice
25g	spring onions
10g	garlic
10g	ginger
20g	rendered beef fat (from the rib-eye)

1. 1
   Roast the beef bones in a roasting pan for 45 minutes at 180C.
2. 2
   To make the broth, drain the bones and discard the fat, then simmer the bones in the water on low heat for four hours, skimming away any impurities on the surface. You are aiming to reduce the broth to about a third of its original volume. Then remove from the heat, discard the bones and infuse the liquid with the remaining ingredients for an hour before straining.
3. 3
   While the bones are simmering, trim the fat from the rib-eye. Place the fat in a pan and cook it on a medium heat until it has liquefied. Pour it into a small bowl and set aside. 
4. 4
   Dice the beef into one-inch chunks. Mix the marinade ingredients well and marinate the beef for an hour, covered and at room temperature.
5. 5
   An hour before you want to eat, rinse the rice under running water until clear. Drain well and let it dry for 20 minutes. 
6. 6
   Drain the beef from its marination (retaining the marinade) and pat dry with paper towels. 
7. 7
   Heat 20g of the rapeseed oil in a hot wok and sear the onions until blistered but al dente. Remove to a bowl and wipe the pan. 
8. 8
   Sear the beef in batches in the remaining oil, allowing the pieces to caramelise and char. Then add the marinade and onions back into the pan along with the beef and simmer for a minute to cook the beef through. Leave to rest in a gently warmed oven. 
9. 9
   Mince the vegetables for the rice finely, then fry them in the beef fat you retained earlier in a medium-sized pot until aromatic. Add the rice and continue to cook until the rice begins to crackle. Add 350ml warm beef broth and quickly bring to the boil. 
10. 10
    Cover with a lid and turn down to low on a small flame and cook undisturbed for 15 minutes. Turn off the heat and leave to rest for 5 minutes before fluffing. 
11. 11
    Serve the rice with the beef spooned over the top.

For the salad

Quantity	Ingredients
200g	tenderstem broccoli
15g	sesame seeds
20g	fresh coriander
20g	garlic
30g	toasted sesame oil
5g	red chilli flakes
6g	toasted cumin seeds
10g	black rice vinegar
20g	light soy sauce
15g	caster sugar

1. 1
   Slice the broccoli at a diagonal angle into 4cm pieces. Blanch the broccoli in boiling water for a minute then shock it by submerging it briefly in ice water — this will keep the colour vibrant.
2. 2
   Roast the sesame seeds at 160C for 10 minutes. Chop the coriander finely. Slice the garlic and toast in the oil with the spices. Add the vinegar, soy sauce and sugar then mix well with the broccoli in the pan.
3. 3
   Fold in the coriander and sesame seeds.

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