Daren Liew – Nanyang Blossom Sarawak Sirloin, Blue Pea Rice, Crispy Dough & Poached Asparagus

  • Prep time 20Min
  • Cook time 30Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Sirloin
  • Serves 1

Sarawak Black Pepper Beef, Blue Pea Rice, Crispy Dough and Poached Asparagus


  • 80g sirloin beef
  • 15g red onion
  • 10g spring onion
  • 2g crispy garlic
  • 2g butter
  • 10g crispy dough

Sarawak Black Pepper Sauce

  • 10g butter
  • 5g Sarawak black pepper
  • 2g oyster sauce
  • 2g Lea Perrine sauce
  • 10g Ok sauce


  • 100g Jasmine rice
  • 80ml chicken stock
  • 5g lemongrass
  • 10g ginger
  • 5g galangal
  • 1 pandan leaf
  • 1 lime leaf
  • 5g butter
  • 2g salt
  • 2g sugar


  1. Pre slice the sirloin beef into squares of 2cm by 2cm.
  2. Marinate with a pinch of salt, Sarawak black pepper, and some potato starch.
  3. Pre slice the asparagus into 5cm long pieces. Cut red onion and spring onion into diamond shapes.
  4. Slice some garlic and deep fry until crispy.
  5. Pan fry the beef until medium and sauté the onion and garlic.
  6. Add in the black pepper sauce and stir fry until golden.
  7. Wash jasmine rice with water, rinse and wash again.
  8. Mix all the rice ingredients and steam 25 minutes or until cooked.
  9. Plate as in the photo.