Chef Declan Creation Soy Crust Steak
What You Will Need
Ingredients
- 2 ribeye or sirloin steaks (approx. 200–250g each)
- ¼ cup Lee Kum Kee Premium Soy Sauce (for initial marinade)
- 1 tbsp Lee Kum Kee Minced Garlic
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- Oil for cooking (vegetable or neutral oil)
- Cooked brown rice (2–3 cups)
- Cucumber ribbons
- Carrot ribbons
- Thai basil leaves
- Spring onions, sliced
- Fresh coriander (cilantro)
- Lee Kum Kee Chiu Chow Chilli Oil (to serve)
Made with
Lee Kum Kee products
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How to make it
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Marinate: Place the steaks in a bowl and coat with ¼ cup Lee Kum Kee Premium Soy Sauce. Let it marinate for 5–10 minutes.
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Make the glaze: Mix 1 tbsp minced garlic, 2 tbsp Lee Kum Kee Premium Soy Sauce, and 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce in a small bowl. Set aside.
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Sear the steak: Heat a cast-iron skillet or heavy pan over high heat with a little oil. Remove steaks from the marinade, pat dry lightly, and sear for 2–3 minutes per side until a deep, rich crust forms.
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Glaze and oven finish: Brush or rub the garlic-soy-oyster glaze all over the seared steaks. Transfer the pan to a preheated oven at 200°C (390°F) and cook until the internal temperature reaches 54°C (medium-rare).
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Rest and slice: Remove from oven and rest the steaks for 5 minutes. Slice thinly against the grain.
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Assemble bowls: Spoon warm brown rice into bowls. Top with sliced steak, cucumber and carrot ribbons. Garnish generously with Thai basil, spring onions, and coriander. Finish with a drizzle of Lee Kum Kee Chiu Chow Chilli Oil.