Vietnamese
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
4
Shaking Beef with Red Rice
With
Jerry Mai
SERVES
4
Ingredients
600g Farm 88 Porterhouse steak, cut into 2cm cubes and salted
2 brown onions, cut in quarters
2-3 cloves garlic, sliced
1 teaspoon fresh cracked pepper
2 spring onions, cut into 5cm lengths
Vegetable oil
2 tbsp butter
1/2 punnet Perino tomatoes, halved
For the sauce: 4 tablespoon oyster sauce
For the sauce: 1/2 teaspoon caster sugar
For the sauce: 2 tablespoon light soy sauce
For the rice: 500g long grain rice (pre cooked)
For the rice: 2 eggs
For the rice: 1 tbl oil
For the rice: 1 tablespoon tomato paste
For the rice: 2 cloves of garlic, finely chopped
For the rice: salt and pepper
For the rice: 2 tablespoon soy sauce
For the garnish: 1/4 iceberg lettuce, cut into wedges
For the garnish: 1 Lebanese cucumber, sliced
For the garnish: chopped coriander
Method
Prepare the sauce by mixing oyster sauce, caster sugar and light soy sauce in a bowl until the sugar is dissolved. Set aside.
Prepare the rice: in a hot wok add the vegetable oil to smoking point, add the chopped garlic and cook for about 30 seconds. Add in the rice and press down to separate the grains and heat through. Make a slight well, add the eggs and scramble slightly and mix through the rice. Add the tomato paste, soy sauce and pepper and wok toss making sure the tomato is mixed through the rice. Transfer rice to a bowl and keep warm.
In the same wok, add the oil and heat till smoking. Add the beef cubes and sear quickly without moving for about 1 minute before turning the meat over and repeating the process.
Continue to stir-fry beef for 2-3 minutes or until meat is lightly charred. Once the meat is sealed, add in the garlic and the quartered brown onions. Cook quickly until the onions are slightly wilted. Add in the spring onion and continue to move the ingredients around.
Add in the prepared sauce and tomato halves and toss through to coat all the meat.
Stir through the butter until melted and sprinkle with freshly ground black pepper.
Mix well.
Serve the beef and rice on a plate and garnish with cucumber, lettuce wedge and herbs.
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