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Beef and zucchini skewers with fried rice
Beef and zucchini skewers with fried rice
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Perfect summer dish - skewers grilled on the BBQ.
Ingredients:
  • 48.80 gm fish sauce
  • 2 cloves garlic, crushed
  • 20.00 ml finely chopped coriander stems
  • 100ml soy sauce
  • 18.40 gm vegetable oil
  • 400g beef porterhouse steak, trimmed, cut into 2cm pieces
  • 3 small zucchini, cut into 2cm-thick rounds
  • 20.00 ml white vinegar
  • 1/2 tsp chilli flakes
  • 200g (1 cup) short-grain rice
  • 36.80 gm vegetable oil
  • 1 onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 24.40 gm fish sauce
  • 2 eggs, lightly beaten
  • 120g (1 cup) frozen peas, thawed
  • 125.00 ml roughly chopped coriander leaves
Instructions:
  • In a large bowl, mix together fish sauce, garlic, coriander stems, 60ml (1/4 cup) soy sauce, and vegetable oil. Add the beef and toss to coat in the marinade. Cover and let sit for 20 minutes.
  • Rinse rice in a sieve until water runs clear. Cook in boiling salted water for 15 minutes. Drain, rinse under cold water, and spread on a large tray in the freezer for 10 minutes to cool.
  • Thread beef and zucchini onto skewers alternating between them, making sure to thread zucchini horizontally for even cooking. Preheat a chargrill pan over high heat, then cook beef skewers for about 4 minutes, turning occasionally until beef is cooked through and lightly charred. Remove from the pan, cover loosely with foil, and let it rest for 5 minutes before serving.
  • In a hot wok, sauté onion and garlic in oil until fragrant. Whisk fish sauce with eggs, pour into wok, and stir until eggs are cooked. Toss in rice and stir-fry for 3 minutes until heated. Lastly, mix in peas and half of the coriander leaves, cooking for another minute until peas are warmed through.
  • In a small bowl, mix vinegar, chili flakes, and the remaining 2 tablespoons of soy sauce. Divide the fried rice and skewers among plates. Drizzle the soy chili sauce over the dishes and garnish with the rest of the coriander leaves.

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