My take on a Malaysian recipe
Combine garam marsala, garlic, white pepper, white wine vinegar, dark soy sauce, fish sauce and 1/2 the sesame oil with the minced beef in a large bowl, and refrigerate for min of 1 hour
Chop Lettuce and Spring onions and set aside
Steam Basmati Rice and set aside
Whisk eggs together in a bowl
Heat wok with Canola oil until oil is very hot
Place whisked eggs into the hot oil. This will make the eggs increase in size while cooking. Remove eggs from wok once thoroughly cooked and place on paper towel to drain excess oil and let cool. Chop into rough pieces.
Add marinated mince to wok and fry off till cooked. Add the peas (if fresh, heat in the wok until par cooked)
Add the steamed rice and mix well.
When mixed add the remaining ingredients, cooked eggs, lettuce, bean shoots and spring onions and mix again thoroughly to heat through
If needed, add another half cup of Canola oil if the mix is to dry, and the remaining 1/2 tbs of Sesame oil
Serve with Light Soy and Sambal Olek
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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