Grilled Beef with Melting Mozzarella

Method

1. Rinse the beef, rubbing it with salt and lime if you like to clear any smell, pat it dry and cut into slices about 0.5cm thick. Peel and thinly slice the onion, peel and mince the garlic, and keep the cheese cold until it is needed so it pulls well.
2. Marinate 500g beef with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1/2 teaspoon salt, 1/2 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon ground pepper and 1 teaspoon minced garlic. Mix well and rest for 20 to 30 minutes.
3. Make the cheese sauce: set a pan on the heat, melt 20g unsalted butter, fry 2 cloves of minced garlic until fragrant and pour in 50ml unsweetened oat milk, stirring gently. Add 100g shredded mozzarella and stir until it melts into a smooth sauce, then balance it with 1/2 teaspoon kOBE Monk Fruit Blend.
4. For the pan: heat a nonstick pan with 1 tablespoon cooking oil and sear the beef over high heat for 1 to 2 minutes per side so it stays pink and juicy. Scatter over the onion and the remaining 50g cheese, cover for 1 minute and let the cheese melt.
5. For foil: lay the marinated beef on foil, add the onion, cover with cheese, seal the parcel and cook over charcoal or in the oven at 180 degrees C for 15 to 20 minutes. For the oven alone, spread the beef on a tray, scatter over the cheese and bake at 200 degrees C for 10 minutes until golden.
6. Serve hot with salad, bread or rice.

Tips

• A little olive oil or oyster sauce in the marinade keeps the beef tender, juicy and far from dry.
• The cheese sauce wants the lowest heat, since high heat seizes it and leaves a film on top.
• Cut the beef exactly 0.5cm thick, because thinner slices dry out before the cheese sauce reaches them.
• Cheese kept cold until the last moment pulls into long, clean strands.