Steak claypot rice with banana leaf by chef @mamajoleneyu ! Easy and delicious weeknight dinner, so much flavour + aroma Serves 2 For the rice: 50g unsalted butter 1 tsp sea salt flakes 250g jasmine rice 1 banana leaf For marinating the steak: 500g sirloin steak 1 tbsp sesame oil 1 tbsp light soy sauce 1/2 tsp white pepper 1 tsp black pepper For the sauce: 3 garlic cloves 1 banana shallot 30g butter 1/2 tbsp brown sugar 1 1/2 tbsp caramel syrup (we use Masakan) 1 tbsp light soy sauce 1 tsp black pepper 1/2 tsp MSG 3 tbsp Shaoxing wine 1 tsp cornstarch + 1 tbsp water (cornstarch slurry) 70ml water Egg yolk, to serve Sliced spring onion greens, to serve Vegetable oil, to fry Line the bottom of a claypot with a washed banana leaf, add 50g butter and melt over low heat. Add the washed jasmine rice and pour in enough water to cover until just at your first knuckle when you touch the rice. Cover with a lid and simmer on low heat for 18 minutes. Slice the steak into cubes, then season with sesame oil, light soy sauce, white pepper and black pepper. Set aside to marinate . Mince the garlic and slice the shallot. Heat a little vegetable oil in a pan and fry the marinated steak cubes until partially cooked. Add garlic and shallot, fry for about 30 seconds. Add 30g butter and stir until melted. Mix in brown sugar, caramel syrup, light soy sauce, black pepper and MSG. Mix well, then remove the steak cubes, leaving the sauce in the pan. Add Shaoxing wine, cornstarch slurry and 70ml water. Stir until slightly thickened, then remove the sauce from heat. Top the rice with the steak cubes and pour over the sauce. Crack an egg yolk on top and garnish with sliced spring onion greens. - @xiensscran