Pairs well with Creamy Steak Rice Platter
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Creamy Steak Rice Platter
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A rich and indulgent creamy steak rice platter featuring seasoned boneless beef cooked with aromatic herbs and spices, served with a creamy white sauce, cheddar and mozzarella cheese, and garnished with fresh parsley and spring onions. Prepared using a microwave oven for convenience.
00:20:00 total
Serves 4
medium
Main Various
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Ingredients
- boneless beef undercut - 500 g
- soy sauce - 1 1/2 tbsp
- Himalayan pink salt - 1/2 tsp (or to taste)
- black pepper crushed - 1/2 tsp
- red chilli powder - 1/2 tsp (or to taste)
- dried oregano - 1 tsp
- cooking oil - 3 tbsp
- butter - 2 tbsp
- garlic chopped - 1 1/2 tbsp
- fresh rosemary - 2 stalks
- onion cubes - 1 large
- spring onion leaves chopped - handful
- butter - 2-3 tbsp
- garlic finely chopped - 1 tbsp
- chicken stock (yakhni) - 1/2 cup
- cream - 1 cup
- red chilli crushed - 1/2 tsp
- Himalayan pink salt - 1/4 tsp (or to taste)
- dried oregano - 1/2 tsp
- black pepper crushed - 1/2 tsp
- soy sauce - 1 1/2 tbsp
- fresh parsley chopped - 1 tsp
- boiled rice - 2 cups
- fresh parsley chopped - 1-2 tsp
- spring onion leaves chopped - 1 tbsp
- cheddar cheese grated - 50 g
- mozzarella cheese grated - 50 g
- fresh parsley chopped - watch the video to see (for garnish)
Instructions
- Season the beef: In a bowl, add boneless beef, soy sauce, Himalayan pink salt, crushed black pepper, red chilli powder, and dried oregano. Mix well to coat the beef evenly.
- Cook the beef: Heat cooking oil in a pan. Add the seasoned beef and cook on medium flame for 4-5 minutes, stirring occasionally.
- Add butter and garlic: Add butter and chopped garlic to the pan with beef. Mix well and cook for another 2-3 minutes.
- Cook rosemary and onions: Push the cooked beef to one side of the pan. In the same oil, add fresh rosemary stalks and cook for 1 minute. Then add onion cubes and chopped spring onion leaves, mix well, and set aside.
- Prepare the creamy white sauce: In the same pan, add butter and finely chopped garlic. Cook for 1 minute. Then add chicken stock, cream, crushed red chilli, Himalayan pink salt, dried oregano, crushed black pepper, and soy sauce. Mix well.
- Simmer the sauce: Add fresh chopped parsley to the sauce mixture. Cook on medium flame for 2-3 minutes until slightly thickened. Set aside.
- Assemble the dish: In a serving dish, spread boiled rice. Top with steak bites, fresh parsley, chopped spring onion leaves, and pour the prepared white sauce over it. Sprinkle grated cheddar and mozzarella cheese evenly on top.
- Grill in microwave: Place the assembled dish in a microwave oven and grill/combi (C1) mode for 8 minutes until cheese melts and the dish is heated through.
- Garnish and serve: Garnish with fresh chopped parsley and serve hot.
