Yield: 1 Servings
|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|
|\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.