Imported from the web

Crispy Sweet Chilli Beef with Egg Fried Rice

Name: Crispy Sweet Chilli Beef with Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 330 g Lean rump steak (Room temperature); 2 tsp Soy sauce (For the beef marinade); 1 Egg (Whisked; for coating the beef); 30 g Cornflour; 3 tbsp Sweet chilli sauce (For the beef sauce); 1 tbsp Soy sauce (For the beef sauce); 1 tsp Dark soy sauce (For the beef sauce); 1 tsp White rice vinegar (For the beef sauce); 1 tsp Honey (For the beef sauce); 1 tsp Garlic (Minced; for the beef sauce); 1 tsp Ginger (Minced; source says “mincer”; for the beef sauce); 100 g Basmati rice (Dry weight; cooked a day ahead); 60 g White onion (Finely diced); 1 Carrot (Small; grated); 1 Egg (For scrambling into the rice); 80 g Frozen peas; 1 tsp Sesame oil (For frying the rice ingredients); 2 tsp Dark soy sauce (For the egg fried rice); Spring onions (For serving; amount not specified)

Recipe by veryhungrygreek Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Crispy, tender strips of rump steak coated in a bubbling sweet chilli, soy, honey and ginger sauce, served with egg fried rice and vegetables. The author reports 596 calories and 48 g protein per serving, with the meal ready in under 20 minutes.

2 servings20 minEast Asian

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Ingredients

330 g Lean rump steak (Room temperature)
2 tsp Soy sauce (For the beef marinade)
1 Egg (Whisked; for coating the beef)
30 g Cornflour
3 tbsp Sweet chilli sauce (For the beef sauce)
1 tbsp Soy sauce (For the beef sauce)
1 tsp Dark soy sauce (For the beef sauce)
1 tsp White rice vinegar (For the beef sauce)
1 tsp Honey (For the beef sauce)
1 tsp Garlic (Minced; for the beef sauce)
1 tsp Ginger (Minced; source says “mincer”; for the beef sauce)
100 g Basmati rice (Dry weight; cooked a day ahead)
60 g White onion (Finely diced)
1 Carrot (Small; grated)
1 Egg (For scrambling into the rice)
80 g Frozen peas
1 tsp Sesame oil (For frying the rice ingredients)
2 tsp Dark soy sauce (For the egg fried rice)
Spring onions (For serving; amount not specified)

Steps

1
Tenderise the rump steak, then slice it into thin strips.
2
Marinate the beef strips with 2 teaspoons soy sauce.
3
Dip the marinated beef in the whisked egg, then coat it in cornflour.
4
Arrange the coated beef on a lined baking tray. Bake in an oven preheated to 200°C fan for 15–20 minutes, until crispy.
5
While the beef cooks, mix the sweet chilli sauce, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, rice vinegar, honey, minced garlic and minced ginger in a small bowl. Set aside.
6
Pour the prepared sauce into a pan or wok and heat over high heat until it starts to bubble.
7
Add the cooked beef to the bubbling sauce and mix to coat.
8
Heat the sesame oil in a pan and fry the diced onion and grated carrot until softened.
9
Add the frozen peas and cook for a few minutes.
10
Add the egg and scramble it with the vegetables.
11
Mix in the cooked, day-old basmati rice.
12
Pour in the 2 teaspoons dark soy sauce and mix everything together.
13
Serve the sweet chilli beef with the egg fried rice and spring onions.

Notes

The author specifies 200°C fan and 15–20 minutes for the beef, and says the whole meal is ready in under 20 minutes. Spring onions are named as a serving garnish but no amount is given. The method does not give a separate duration for bubbling the sauce or detailed beef-tenderising instructions.