Cantonese beef clay pot rice

Remove the silver skin from the steak and slice the beef an eighth of an inch thick.

Season the beef with half a teaspoon of salt, a third teaspoon of white pepper, a third teaspoon of baking soda, a tablespoon of cornstarch, one and a half teaspoons of dark soy sauce and a tablespoon of Chinese cooking wine, plus a tablespoon of satay sauce, and mix thoroughly.

In a saucepan stir 2 tbsp cooking oil, 1.5 tbsp minced garlic, 2 tbsp diced scallions and 2 tsp minced ginger over medium-low heat until the aromatics are slightly golden.

Turn off the stove and let the oil cool about 5 minutes.

Pour the oil into the beef and reserve the fried aromatics; the oil locks in moisture for juicy tender meat.

Wash and rub the rice gently under running water several times, then drain it completely.

Add the rice to the clay pot with 1.5 cups of water and soak 15 minutes so the grains absorb the moisture and cook evenly.

To the reserved aromatics add 1.5 tbsp soy sauce, half a tablespoon of fish sauce, half a tablespoon of oyster sauce, a teaspoon of sugar and a quarter cup of water, and simmer on medium low a couple of minutes.

Keeps two weeks in the fridge; strain out the bits if a clean sauce is wanted.

Put the clay pot on the stove on high and cook 10 to 14 minutes, lid on, until most of the water has evaporated and the edge of the pot stops bubbling; hers took 12 minutes.

Turn off the heat and lay the beef slices over the rice, leaving the middle empty.

Put the lid on and drizzle 2 tbsp sesame oil around the rim so it drips down the wall of the pot.

Turn the heat to high for 3 minutes, moving the pot in a different direction every 20 seconds so the crust forms evenly.

Open the lid quickly, crack in one egg, and cook on high another 2 minutes while constantly moving the pot.

The crispy bottom is formed when a roasty rice fragrance comes up.

Drizzle the sauce over the pot, sprinkle diced scallions, and mix well before serving.