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Beef nasi goreng
Beef nasi goreng
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Upgrade nasi goreng with brown rice for a healthier twist.
Ingredients:
  • 400g beef rump steak, trimmed, thinly sliced
  • 1 tsp sambal oelek
  • 62.50 ml kecap manis
  • 300.00 gm brown rice
  • 36.40 gm peanut oil
  • 2 shortcut bacon rashers, trimmed, thinly sliced
  • 2 brown onions, halved, sliced
  • 1 garlic clove, thinly sliced
  • 1 long red chilli, thinly sliced
  • 200g green beans, trimmed, halved diagonally
  • 500.00 ml Chinese cabbage (wombok), finely shredded
  • 250.00 ml frozen peas
  • 150g bean sprouts, trimmed
  • 1 medium tomato, halved, cut into wedges
  • 1 Lebanese cucumber, thickly sliced
  • 2 green onions, thinly sliced diagonally
Instructions:
  • In a glass or ceramic bowl, combine the beef, sambal oelek, and 1 tablespoon of kecap manis. Mix well to ensure the beef is evenly coated. Cover the bowl and refrigerate it for 1 hour to marinate.
  • While the rice cooks as per packet instructions, drain it and spread it out on a large tray. Refrigerate for 1 hour or until chilled.
  • In a hot wok, heat 2 teaspoons of oil. Crack in the egg and swirl to coat the wok. Let it cook for 1 to 2 minutes until it sets. Transfer the cooked egg to a chopping board, roll it up, and slice it. In the same wok, add 1 tablespoon of oil. Stir-fry the beef in batches for 3 minutes until browned and cooked through. Transfer the beef to a bowl.
  • In a wok, heat the remaining oil and cook the bacon and brown onion until the onion softens, about 4 minutes. Add garlic and chilli and stir-fry until fragrant, about 30 seconds. Add beans and stir-fry for 1 minute.
  • Add beef back to the wok along with cabbage, peas, bean sprouts, rice, and the rest of the kecap manis. Stir-fry for 2 to 3 minutes until the rice is warmed. Top with egg, tomato, cucumber, and green onion before serving.

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