You can never go wrong with rice and beef!


This vibrant and spicy dish includes the fiery kick of rosemary combined with the fresh flavor of coriander. This stew is so versatile in that it tastes great when served over rice, over mashed potatoes or, even over noodles.

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!


• 1½ cups rice
• 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


1. Pat the beef cubes dry with paper towels and season with salt and pepper. Sprinkle with the flour and toss to coat the beef cubes.

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.
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