Coriander infused spicy Rice with Beef recipe

Yep, there is rice somewhere in that bowl, lol. This one is the easiest rice dish you will ever make. I’ve always wanted to collect recipes of quick and easy dishes that are also delicious, the Covid-19 lock-down has presented me with enough time to finally get to it so let’s get cooking!

Dinner for Two

This recipe will serve two adults or one hungry one on lock-down. 

Ingredients

• 300 - 400 g Beef fillet steak (get the best quality you can find, trust me)

• 150 - 170 g Basmati rice

• Fresh Coriander (a bunch)

• One medium Red Onion

• A couple Birds Eye Chillies (red and green)

• Soy sauce or Teriyaki sauce

• Sesame seeds

• Chicken stock (powder works great)

• Salt and Pepper

Preparation

• Let’s do this! Have the beef out of the fridge for long enough that it is at room temperature, at this point I would have seasoned it with salt and pepper but everyone has their own approach as to when to do this since the moment you rub salt to the meat it starts drying it. 

• We are going to boil the rice (you can steam it if that’s your thing), I’m going for boiled rice as this will give us a more firm grain and it works fantastic with Basmati rice but do what works for you and your setup. Start by rinsing the rice in cold water to remove the excess starch and set aside.

• In a pot, start boiling enough water to cover the rice plus a bit more as we need to account for evaporation, we are going to boil the rice a bit slower/longer than usual so it gets infused with the coriander and chilli, add a cube of chicken stock (or powder), a generous bunch of coriander, two options here, leaves and stems whole tied in a string if you would like to remove them after the rice is ready or medium chopped if you are going to leave them in, same with the Birds Eye Chillies, whole if you will remove them or chopped if you are going to leave them, salt and pepper to taste (the chicken stock adds salt already so keep that in mind).

• Start heating the frying pan/skillet you will use for the beef.

• Back to the rice, once the pot is boiling and all the ingredients have mixed in it add the rice, stir once and cover it, reduce the heat and simmer for 12 - 15 minutes. If the water is bubbling out of the pot you need to reduce the heat.

• Have a sip of wine and throw the seasoned steak(s) into the grill/frying pan, you want it to sizzle, make sure to maintain the heat, otherwise the juices of the steak will just pour out and boil it rather than fry/grill it. Depending on the thickness of your steak, do 3-5 minutes on each side and leave to rest, I wouldn’t go for more than medium on the meat but to each their own.

• Give the rice a gentle stir (you don’t want to mush it) and test if it is ready, if it is ready then drain it on a mesh strainer, you are just getting rid of the excess water, you are not rinsing it.

• Your meat should have been resting long enough by now so start cutting it into strips or dice it to your liking.

• Serve the rice into deep bowls, add the meat, pour some Soy or Teriyaki sauce to taste and finish it with fresh coriander leaves, chopped red onion, chopped chilli (if you like the heat) and sesame seeds on top.

• Here comes the best part, give the bowl a good stir and enjoy! This goes well with wine or beer =) 

I hope you enjoy making and eating this dish! If you have any comments, suggestions or find any mistakes on this recipe please send me a message on Insta here.