8 oz Rump steak coarsely chopped
8 oz Long grain rice
Stock or water
Piece of star anise
2 Cloves garlic, mashed
1 Inch piece of ginger sliced
-into 5-6 pieces
6 Spring onions
8 oz Mangetout
Salt, pepper
Sesame oil
Put the rice and four times it's volume of stock/water
into a thick bottomed pan. Add the star anise, garlic,
ginger, salt, pepper and half the spring onions. Bring
to the boil then simmer, stirring occaisionally, until
the rice turns into a thick glop - about 40 minutes.
Add more water if needed.
Remove and discard the spring onion and add the beef.
Cook for two minutes. Add the beans and cook for a
further two minutes.
Chop the remaing spring onions and add, along with a
dash of the sesame oil. Goes very well with chinese
chilli sauce and/or soy sauce.
