About this recipe:Flavoured with garlic, ginger and chilli, this tempting dish with thin and tender strips of lean beef and juicy prawns is a variation on the classic ‘Nasi Goreng’. It's perfect for a relaxed lunch as much of the dish can be prepared ahead.
2 tsp sesame oil
2 tsp sherry vinegar
2 tbsp dark soy sauce
225g lean rump or fillet steak, cut across the grain into thin strips
350g long-grain white rice
3 spring onions, sliced diagonally
2 tbsp chopped fresh coriander
2½ tbsp vegetable oil
150g peeled raw prawns
2 garlic cloves, crushed
1 green chilli, deseeded and finely sliced
15g fresh root ginger, peeled and finely chopped
2 carrots, peeled and coarsely grated
125g frozen peas, thawed
chilli sauce (optional)
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Method Prep:25min › Cook:10min › Ready in:35min
Whisk together the sesame oil, vinegar and 1 tbsp soy sauce in a bowl, add the beef and toss to coat in the marinade. Cover and chill for at least 30 minutes or overnight if you have time.
Meanwhile, cook the rice in lightly salted boiling water for 12 minutes, or according to the pack instructions, until almost tender, then drain and rinse with boiling water. Spread out on a tray and leave to cool.
Lightly beat the eggs in a small bowl or jug, then stir in the spring onions and coriander and season with freshly ground black pepper. Heat 2 tsp of the oil in a non-stick omelette pan and pour in the beaten egg mixture. Cook the eggs for a few seconds, then use a fork to stir gently for about a minute until the base begins to set. Stop stirring and cook for a further 2 minutes until lightly set. Roll up the omelette, slide it onto a plate and cover with foil to keep warm.
Heat 1 tbsp of the remaining oil in a wok or large, deep frying pan until hot. Add the beef with the marinade and stir-fry on a high heat for about 1 minute until well browned. Remove with a draining spoon leaving all the juices behind. Set aside.
Add the remaining oil to the pan. Add the prawns, garlic, chilli and ginger and stir-fry for 2 minutes until the prawns have just turned pink, then add the carrots, peas and rice and toss on the heat for a further minute. Finally add the cooked beef, sprinkle with the remaining soy sauce and stir-fry for a final 1–2 minutes until everything is heated through.
Spoon the rice mixture into a warmed serving bowl. Cut the omelette into thin strips and scatter over the rice. For those who like an extra spicy kick, serve with chilli sauce.
To prepare ahead, marinate the beef and cook the rice up to 8 hours ahead. You could also make the omelette. Cover and keep everything in the fridge until ready to use. Make sure that the rice is reheated thoroughly. * This is an ideal way to use up leftover rice and many types can be used, including brown rice and basmati. ‘Easy-cook’ varieties, which are treated to keep the grains separate, work especially well. Avoid short-grain rice such as risotto and pudding rice and Thai fragrant rice, which becomes sticky with prolonged cooking.
I usually make my own version of this calling it Spicy Rice. I tend to chuck anything in it that I have in the fridge whether that be smoked pork sausage, chicken, etc.
On this occasion I decided to follow this recipe pretty much to the letter and it was great. I had to use chicken as didn't have beef, and substituted dry Fino sherry for the sherry vinegar.
Towards the end I did add 1/2 tsp Knorr Thai 7 Spice as I didn't know if it was going to be spicy enough for our palate, but to be honest, I don't think it was needed.
Another great recipe by Maggie! - 18 Sep 2016