You can never go wrong with rice and beef!
Rice and beef recipe
This is the BEST fried rice I have ever made, and it is the only recipe that actually tastes like fried rice from a good Chinese restaurant. I have tried almost all of your fried rice recipes and I am thrilled with how they turned out — SO GOOD!
Ingredients:
• 1 kg beef steak, cut into cubes
• ½ cup all-purpose flour
• 2 large potatoes, cut into quarters
• 3 carrots, peeled and chopped
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• ½ Tbsp. fresh ginger, minced
• 3 tomatoes, finely chopped
• ½ Tsp. dried rosemary (optional)
• ½ Tsp. turmeric powder
• 1 Tsp. cumin powder
• 1 beef stock cube
• Salt
• ½ Tsp. pepper
• 1 bunch coriander leaves, finely chopped
• Cooking oil
Directions
2. Heat ¼ cup of oil in a large pan over medium-high heat. Fry the beef cubes in small batches until well-browned on all sides. Transfer to a plate and set aside.
3. Add the onions to the pan, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and ginger, cook for another minute.
4. Add the tomatoes and fry until they turn into a paste. Add the potatoes, rosemary, turmeric, cumin, and stock cube. Fry while stirring for about 1 minute. Add the beef cubes back into the pan and stir to coat with the sauce. Add 2 cups of water, cover the pan, and simmer over low heat for 30 - 45 minutes.
5. Add the carrots 5 minutes to the end to keep them crunchy. Adjust the seasoning if necessary. Garnish with coriander leaves and take off the heat.
6. To make the rice, bring 2 cups of water to a boil, add 1 teaspoon of salt, and 2 tablespoons of cooking oil. Add the rice and cover the pot. Cook for 2 minutes over high heat, then reduce the flame to completely low and continue to cook for 10 - 12 minutes.
7. Leave the rice to rest for 5 minutes before serving. Fluff up with a wooden fork and serve with the beef stew.
