- In a bowl, season fillet with salt. Sprinkle cornflour and five-spice powder and gently pat on both sides. Add Abodo sauce and sesame oil, massage to fully coat steak. Cover the bowl with cling wrap and refrigerate for at least 30 mins.
- Soak rice and mixed grains in a bowl of water for 5 minutes. Drain, rinse and gently scrub grains twice till the water turns less murky. Pour 750ml water and sesame seeds to the grain mix in a sauce pot, and cook for 30 minutes over medium-high heat. Stir rice grains occasionally to prevent them from sticking to the base of the pot. Alternatively, you can use a rice cooker.
- Combine all salsa ingredients in a bowl and mix thoroughly. Set aside.
- Heat the frying pan over medium-high heat. Add 1/2 tbsp of ghee to melt. Then add garlic and sauté for 7 minutes until crispy and golden brown. Scoop fried garlic into a bowl and save remaining ghee in the pan.
- Add nai bai to the pan and stir-fry for 4 minutes till bright green and crunchy. Season with fish sauce. Toss quickly and scoop into a bowl. Remove pan from heat.
- After washing and drying the pan, heat it over medium-high heat for 5 minutes. Again, add 1 tbsp ghee to melt. Remove cling wrap, and with a pair of tongs, gently lay abodo steak on the pan. Scoop the marinade and add to the fillet. Sear fillet for 4 minutes on each side, turn down to medium heat and let it cook to desired doneness. (For medium rare, it would be approximately 8 minutes)
- Remove steak from pan, lay onto the chopping board to let it rest for 5 minutes. Reserve remaining abodo sauce for serving. Slice steak into bite-sized squares pieces so that every mouthful requires just a right amount of chewing. If it’s sliced in thick chunks, you’ll have issues with excessive chewing.
- Once it’s ready to serve, scoop a desired portion of rice, salsa, zucchini, nai bai, abodo steak and fried garlic between portions. Drizzle abodo sauce over steak and dig in!