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Sesame beef with coconut ginger rice
Sesame beef with coconut ginger rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate beef with modern twist: fragrant coconut ginger rice.
Ingredients:
  • 400g (2 cups) jasmine rice
  • 500ml (2 cups) water
  • 400ml can coconut cream
  • 5g fresh ginger, peeled, sliced
  • 55g (1/3 cup) sesame seeds
  • 400g-piece beef fillet
  • 36.80 gm vegetable oil
  • 1 fresh red birdseye chilli, finely chopped
  • 40.00 ml rice wine vinegar
  • 9.00 gm white sugar
  • 1 tsp sesame oil
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 carrot, peeled, cut into matchsticks
Instructions:
  • Preheat the oven to 200°C. Rinse the rice in a fine sieve under cold water until the water runs clear. Combine the rinsed rice, water, coconut cream, and ginger in a large heavy-based saucepan over medium heat. Season with salt. Bring to a simmer, stirring occasionally. Simmer for 10 minutes or until the liquid is absorbed. Cover and let it stand for 10 minutes before serving.
  • Prepare a baking tray lined with parchment paper. Spread sesame seeds across a plate. Season the beef and roll it in the sesame seeds until evenly coated. Heat vegetable oil in a large frying pan over medium-high heat. Cook the beef for 4 minutes, turning occasionally until browned. Transfer to the lined tray and roast for 12 minutes (for medium doneness) or until cooked as desired. Cover with foil and let it rest for 10 minutes before serving.
  • In a bowl, mix together the chili, vinegar, sugar, and sesame oil. Add the cucumber and carrot and toss to combine.
  • Slice the beef thinly and plate it with the rice and cucumber mixture.

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