Home » Beef Recipes » Beef special fried rice
Beef special fried rice
Serves: 4
Cook: 10 mins
-
Equipment
- Chopping boards
- knives
- fork
- garlic crusher
- grater
- plate
- Wok or large frying pan
- Saucepan with lid
- Sieve
- measuring spoons
- spatula
- Three bowls
- Serving dish
-
Ingredients
- 2 Northern Ireland Farm Quality Assured rump steaks
- 1 15ml (tbsp) Cold water
- 1 15ml (tbsp) Cornflour
- 3 15ml (tbsp) Reduced salt soy sauce
- 1 15ml (tbsp) Honey
- 1 15ml (tbsp) Rapeseed oil
- 2 Eggs
- 1 Large onion
- 3 Garlic cloves
- Thumb sized piece of fresh ginger
- 1 Red pepper
- 1 Yellow pepper
- 200 g Frozen peas
- 3 Scallions
- Black pepper
- 200 g Basmati rice or 2 x 250g pouches basmati rice
-
Method
Prepare the ingredients:
- Trim the fat from the meat and cut into thin strips, (remember to thoroughly wash your hands after handling raw meat)· Crack the eggs into a small bowl and whisk with a fork· Peel the onion and finely chop · Peel and crush the garlic · Peel and finely grate the ginger · Wash, deseed the peppers and cut into strips· Wash, trim and finely chop the scallions
- Make the marinade, combine the cold water, cornflour and 2 x15ml spoon (tbsp) of soy sauce in a small bowl, add the beef and set aside.
- To make the sauce, mix honey and the remaining soy sauce in a small bowl.
Start to cook:
- Cook the Rice according to the packet instructions and set aside. Heat the wok until smoking, add the oil, fry the beef for 2 - 3 minutes until beginning to brown then stir, then remove the beef from the pan when almost cooked, and place on a plate, cover with tinfoil.
- Reduce the heat to medium, add the remaining oil, and fry the onions until soft, add pepper and cook for 1 minute, lastly add garlic and ginger.
- Stir in the rice and cook for 5 minutes. Make a well in the centre and add the eggs, cook to a soft scramble and then stir through the rice.
- Return the beef to the wok with all the juices, the sauce mixture, and the peas continue to stir-fry.
- Add the scallions, season and continue stir-frying for another 30 seconds before serving.
