AuthorJaredCategory

Ingredients

 olive oil
 1 knob ginger
 1 garlic clove
 1 beef rump steak
 1 corn cob
 1 carrot
 1 bunch spring onion
 ½ bunch coriander
 ¾ cup Jasmine rice
 3 cups water
 1 ½ tbsp soy sauce
 1 tbsp honey
 1 egg
 ½ tsp sesame oil

Method

1

Peel and finely grate the ginger and garlic. Slice the beef rump into 2 cm cubes. Slice the kernels off the corn cob. Finely dice the carrot (unpeeled). Finely slice the spring onion. Finely chop the coriander leaves.

2

Bring the rice and the water to the boil in a saucepan over high heat. Reduce the heat to medium and simmer, uncovered for 11-12 minutes, or until the rice is soft. Drain, spread over a large tray and transfer to the fridge to cool.

3

While the rice is cooling, combine the ginger, 1/2 of the garlic, 1 tbsp soy sauce, honey and 1 tbsp olive oil in a medium bowl. Season with salt and pepper and add the beef rump cubes. Mix well and set aside to marinade.

4

Heat a drizzle of oil in a large pan over a medium-high heat. Add the corn kernels, carrot and spring onion and cook for 5 minutes. Add the remaining garlic, coriander and the cooled rice. Push the rice to the side of the frying pan.

5

Crack in the egg and allow to set for 30 seconds, then scramble the egg with a wooden spoon and stir through the rice. Add the sesame oil and 1/2 tbsp soy sauce and mix through.

6

In a frying pan over a high heat, add the beef rump cubes and cook for 2 minutes until just cooked through. Serve on top of the fried rice.

Ingredients

 olive oil
 1 knob ginger
 1 garlic clove
 1 beef rump steak
 1 corn cob
 1 carrot
 1 bunch spring onion
 ½ bunch coriander
 ¾ cup Jasmine rice
 3 cups water
 1 ½ tbsp soy sauce
 1 tbsp honey
 1 egg
 ½ tsp sesame oil

Directions

1

Peel and finely grate the ginger and garlic. Slice the beef rump into 2 cm cubes. Slice the kernels off the corn cob. Finely dice the carrot (unpeeled). Finely slice the spring onion. Finely chop the coriander leaves.

2

Bring the rice and the water to the boil in a saucepan over high heat. Reduce the heat to medium and simmer, uncovered for 11-12 minutes, or until the rice is soft. Drain, spread over a large tray and transfer to the fridge to cool.

3

While the rice is cooling, combine the ginger, 1/2 of the garlic, 1 tbsp soy sauce, honey and 1 tbsp olive oil in a medium bowl. Season with salt and pepper and add the beef rump cubes. Mix well and set aside to marinade.

4

Heat a drizzle of oil in a large pan over a medium-high heat. Add the corn kernels, carrot and spring onion and cook for 5 minutes. Add the remaining garlic, coriander and the cooled rice. Push the rice to the side of the frying pan.

5

Crack in the egg and allow to set for 30 seconds, then scramble the egg with a wooden spoon and stir through the rice. Add the sesame oil and 1/2 tbsp soy sauce and mix through.

6

In a frying pan over a high heat, add the beef rump cubes and cook for 2 minutes until just cooked through. Serve on top of the fried rice.

Fried Rice with Honey-Soy Ginger Beef