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Soupy Rice With Beef Recipe
|Pudding rice||2 Tablespoon (Round)|
|Tangerine piece||1 (1 Inch In Diameter)|
|Peanut oil||2 Cup (32 tbs) (for deep frying)|
|Water||1 Cup (16 tbs)|
|Raw rump steak||6 Ounce|
|Ajinomoto||1 Pinch (Ve Tsin)|
|Ginger sherry||1⁄2 Teaspoon|
|Rice noodles||1 Ounce|
Serving size: Complete recipe
Calories 4411 Calories from Fat 4010
% Daily Value*
Total Fat 454 g697.8%
Saturated Fat 78.1 g390.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 551.3 mg23%
Total Carbohydrates 48 g16%
Dietary Fiber 2.1 g8.5%
Sugars 11.6 g
Protein 52 g104.8%
Vitamin A 12% Vitamin C 39.3%
Calcium 4.7% Iron 4.1%
*Based on a 2000 Calorie diet
Turn it into a 3-pint saucepan. (If you have a non-stick pan, use it).
Add the tangerine peel, ginger, 2 teaspoons peanut oil and 2 pints (U.S. 5 cups) water.
Cover and very slowly cook for 3 hours, stirring occasionally to bring the rice up to the surface.
While the rice is cooking, finely chop the steak.
Add the cornflour, blended with 1 dessertspoon water, the seasonings and sherry.
Stir together and have ready.
In hot peanut oil deep-fat fry the rice noodles for 1/2 minute, keeping them submerged in the oil with a flattish perforated ladle.
Lift out, drain and mix with the raw meat.
At the last minute, remove the peel and ginger from the rice.
Stir the meat-noodle mixture into the 'soupy' rice and cook for 1 minute only.