Vietnamese Fried Cubed Steak with Tomato Red Rice . 越式牛柳粒紅飯

    Vietnamese Fried Cubed Steak with Tomato Red Rice . 越式牛柳粒紅飯

I have been busy for the past few weeks, so that I didn't get the time to write and post here. I hope you would all understand, and I will try my best to post more frequently from now on as far as possible.

I don't like eating plain rice, but I like eating fried rice and any rice with flavors like hot clay pot rice, steamed rice with meats or vegetables. Vietnamese Fried Beef Cubes with Red Rice is one of the rice dishes that I like very much especially when cooking it with Prime Grade beef. It's really super delicious. And it's easy to have it cooked at home.

過去幾週我一直在忙，所以沒有時間更新網誌。 唯望各位體諒，我會盡可能定時在此分享。

我不愛吃白米飯，但卻愛吃各式有味飯，如炒飯、鍋飯，蒸飯，不一定加入肉類，就是加入素菜也可以。 其中越式牛柳粒紅飯 是我特別喜歡的，尤其用上優質牛小排烹調， 真的非常好吃；而且在家裡煮也一點不困難。

Vietnamese Cubed Steak and Tomato Fried Rice

Ingredients:

Prime Grade Boneless Short Ribs, 1.5 cm cubed  200g

Garlic cloves, sliced  4 pc

Butter 5 g

Oil 1 tbsp

Shallot, sliced  2 pc

Salt 1/4  tsp

Brandy or Shaoxing Wine 1/2 tbsp

Maggi Sauce 1/2 tsp

Tapioca 1/2 tsp

Water 1 tbsp

Maple Syrup 1/2 tbsp

Marinade: (for cubed steak)

Light Sauce 1 tbsp

Dark Sauce 1/2 tbsp

Sugar 1/2 tsp

Garlic, chopped 1 tsp

Black Pepper 1/2 tsp

For Tomato Red Rice:

Cooked Rice  2 bowls

Tomato Paste 1/2 tbsp

Tomato Sauce 1 tbsp

Sugar 1/4 tsp

Egg, beaten 1/2 pc

Maggi Sauce 1 tsp

Black Pepper  a little

Garnish:

Lettuce leaves 2 to 3 pc

Tomato, sliced  1 pc

Method:

1. Marinate cubed beef with all the marinades for 15 minutes

2. Heat up a tablespoon of oil, brown sliced garlic till brown over medium heat, dish up

3. Mix tomato paste, tomato sauce and sugar; add in the same wok or pan for garlic, mix well over medium heat, add in rice, fry well till all covered with tomato sauce, add in the beaten egg, mix well, sprinkle in the Maggi Sauce, then a dash of black pepper; transfer the rice into a bowl, press tightly and cover with a dish to keep warm

4. Lay the lettuce leaves and sliced tomato on a big plate, transfer the rice on top of the lettuce with the bowl on

5. Heat up another pan or wok with butter and oil, sprinkle in 1/4 tsp of salt to the marinated beef, mix well, then fry the cubed beef and sliced shallots over medium high heat one side first then the other, about 30 seconds each side, sprinkle in wine or brandy, add in Maggi Sauce, toss well; add in the mixture of tapioca and water, toss again;  add in golden syrup, mix well, dish up the cubed beef at the side of the rice, take away the bowl; garnish the beef with browned garlic. Serve and enjoy.

Cooking Tips:
1. Almost forgot to mention, if you don't mind eating a little more of butter, you can add about another 5 g of butter on top of the tomato red rice when it is plated, the butter melts into the rice makes it more tasty
2. The portion of rice I listed is bigger than usual, for regular portion, one and half bowl of cooked rice should be good enough

越式牛柳粒紅飯

材料：

優質牛小排，切 1.5 cm方塊  200g

蒜瓣，切片4pc

牛油5g

油1 tbsp

紅蔥，切片 2pc

鹽1/4 tsp

白蘭地 或紹酒1/2 tsp

美極醬油1/2 tsp

生粉1/2 tsp

水1 tbsp

楓糖漿1/2 tbsp

醃料：

頭抽 1 tbsp

老抽1/2 tbsp

糖1/2 tsp

蒜茸 1 tsp

黑胡椒碎1/2 tsp

茄醬紅飯：

白飯2碗

番茄膏1/2 tbsp

番茄醬1 tbsp

糖1/4 tsp

蛋液 1/2 pc

美極醬油1 tsp

黑胡椒 適量

伴碟：

生菜葉 2 - 3片

番茄，切片1 pc

做法：

1. 醃料拌勻牛柳粒醃15分鐘

2. 燒熱鍋，加一湯匙油，中火炒香蒜片，取出備用

3. 將番茄膏、番茄醬、糖，先混和; 加入(2)鍋中火拌勻，加入飯，拌勻，至飯轉紅，拌入蛋液，拌勻，灑上美極醬油，再加少許黑胡椒碎，拌勻; 將米裝入碗中，緊壓，蓋上盤子保溫

4.把生菜葉和番茄放在一個大盤子上，把飯連碗翻轉放上

5.另鍋加熱再加入牛油及油，在牛柳粒撒上1/4茶匙鹽，拌勻，放入鍋中高火煎好一邊再一邊，每邊約煎30秒，撒上紹酒或白蘭地，加入美極醬油，拌勻; 加入生粉水，快手拌勻，加入金黃糖漿，再拌勻。在大碟上番茄紅飯的另一邊放上牛柳粒，取走飯碗; 灑上炒蒜片。趁熱享用。

提示：

1.幾乎忘了，如果你不介意多吃一點牛油，吃前在紅飯上再另放上5 g 牛油，牛油融入紅飯， 味道更好

2.我列出的白飯份量比平時大，一般份量用一碗半就夠了