Step 2

Trim the beef of any silver skin and season well with salt. Roughly crush the black peppercorns using a mortar and pestle and cover the beef with them, pressing the crushed peppercorns firmly into the meat.

Step 4

Heat a large frying pan over high heat and add the oil. Sear the beef all over until well browned. Add the soy sauce, sake, mirin and sugar and simmer for about 3 minutes, until the soy sauce mixture has thickened to the consistency of maple syrup. Transfer the meat and reduced sauce to a large press-seal bag and allow to cool. Seal the bag and refrigerate the beef for at least 1 hour (preferably 4).

Step 6

For the jaew, pluck off the coriander leaves and set aside. Roughly chop the stems and root and pound with the garlic and chilli using a mortar and pestle. Combine with the fish sauce, shrimp paste, sugar and citrus juice. Taste and adjust the seasoning if necessary.

Step 8

Using a very sharp knife, slice the beef thinly and arrange the slices on a plate. Drizzle over some of the juices from the bag, and serve.