1. Combine oyster, soy and fish sauces in bowl and season with salt and white pepper. Rub the marinade over the beef and set
aside at room temperature.
2. Place beef into a baking paper lined multi-purpose tray. Insert Food probe into centre of meat.
3. Select Combination Mode:
Stage 1: Select Conventional at 200°C + Core temperature 47°C + 60% moisture
Stage 2: Select Conventional at 120°C + Core temperature 62°C + 35% moisture
4. Remove beef from oven, cover with foil and rest for 15-20 minutes.

1. In a bowl, dissolve the sugar and salt in the hot water. Add vinegar and finely sliced shallots and leave to pickle until ready to serve.

1. Mix dressing ingredients together in a screw top jar adjust seasonings if needed.

1. To roast the rice place a small frying pan on medium-high heat, Induction 7, add the rice and cook for 5 minutes or until light
golden. Remove the rice and crush lightly in a pestle and mortar.

1. Toss the salad leaves, cucumber and capsicum, strained shallots and roasted rice.
2. Add a little dressing and arrange onto serving dishes. Slice the beef thinly and arrange on top of salad. Drizzle lightly with
dressing and garnish with fried shallots.

• Add cooked rice noodles to salad for a healthier more substantial option.
• The cooking time is for medium rare. Adjust the timing to suit your required level of doneness.