Yield: 1 Servings
Measure | Ingredient |
---|---|
8 ounces | Rump steak coarsely chopped |
8 ounces | Long grain rice |
\N \N | Stock or water |
\N \N | Piece of star anise |
2 \N | Cloves garlic, mashed |
1 \N | Inch piece of ginger sliced into 5-6 pieces |
6 \N | Spring onions |
8 ounces | Mangetout |
\N \N | Salt, pepper |
\N \N | Sesame oil |
Put the rice and four times it's volume of stock/water into a thick bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the spring onions. Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes. Add more water if needed.
Remove and discard the spring onion and add the beef. Cook for two minutes. Add the beans and cook for a further two minutes.
Chop the remaing spring onions and add, along with a dash of the sesame oil. Goes very well with chinese chilli sauce and/or soy sauce.