Organic entrecôte with honey, ginger, garlic, mushrooms & rice

How Maurice does it

1. 1

   Cook the rice: bring a pot of water to a boil, add the rice, and simmer until tender. Drain and set aside.

2. 2

   Prepare the ingredients: peel and chop the onion, slice the mushrooms, and grate the ginger.

3. 3

   Heat olive oil and butter in a pan over medium-high heat. Season the entrecôte with salt and pepper, then sear for 3–4 minutes per side for medium-rare.

4. 4

   Add the garlic cloves, grated ginger, honey, and 1 tbsp soy sauce to the pan. Baste the steak with the pan juices.

5. 5

   Remove the steak from the pan and let it rest on a cutting board. Slice it into strips.

6. 6

   In the same pan, add the chopped onions and sliced mushrooms. Stir-fry until softened.

7. 7

   Return the sliced steak to the pan. Add the remaining soy sauce and Shaoxing wine. Stir to combine.

8. 8

   Add the cooked rice to the pan and stir everything together until well mixed and heated through.

9. 9

   Spoon the dish into bowls and garnish with chopped chives. Serve immediately.