Serves 6-8
Ingredients:
2 cups Egyptian rice (washed, drained)
2 cups stir fry cut of tenderloin beef
1/2 cup green onion (finely chopped)
1 tsp crushed garlic
1/4 cup carrot (diced)
1/4 cup sweet peas
2 chicken bouillons cubes
1 tbsp fresh grated ginger
2 tbsp cooking oil
1 tbsp butter
Salt + pepper + ground cinnamon + herbes de Provençe
Method:
Heat a large wide cooking pot on high. Add oil and butter. Lower heat to medium. Stir in onion. When translucent, add ginger and seasoning. Stir until fragrant. Add garlic. Add beef strips. Stir to cook in onion mixture; then add prepared vegetables. Stir them in and add a cup of hot water. Add bouillons. Bring to the boil and lower heat to very low. Ten minutes later; remove pot away from heat. With the pot lid on; remove it slightly to enable you to strain down; in a smaller pot or casserole; any liquid remaining within. Add water to this liquid to amount to three cups all in all. Stir in rice to the sautéed beef vegetables; over low heat. Bring reserved liquid and extra water to the boil. Pour over beef and sautéed vegetable rice mixture. Stir gently to mix. Bring to a boil; covered, over low heat. When bubbles appear on top and liquid is mostly absorbed; cover; over very low heat and simmer over a heavy simmering ring; until rice is done; (approximately one hour). Remove away from heat. Leave to set in pan for ten to 15 minutes. Fluff with a cooking fork, then serve.
* A version of this article appears in print in the 20 February, 2025 edition of Al-Ahram Weekly
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