beef with green rice


  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
  • 2 tablespoons light soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon oyster sauce
  • 2 teaspoons caster sugar
  • 1 tablespoon peanut oil
  • 4 (about 150g each) beef rump steaks
  • Thinly sliced green shallot, to serve


  • 3 cups (about 1/2 bunch) English spinach
  • 3/4 cup fresh basil leaves
  • 4 green shallots, trimmed
  • 1 tablespoon peanut oil
  • 2 teaspoons finely chopped fresh ginger
  • 200g (1 cup) jasmine rice, rinsed
  • 500ml (2 cups) water




Step 1

For the rice, finely chop spinach, basil and shallot. Heat oil in a medium saucepan over medium-high heat. Add ginger. Cook, stirring, for 1 minute or until aromatic. Add spinach mixture. Cook, stirring, for 3 minutes. Add rice. Stir to coat. Add water. Season. Bring to the boil, stirring. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Set aside, covered, for 7 minutes or until the rice is cooked.

Step 2

Meanwhile, combine the stock, soy sauce, sherry, oyster sauce and sugar in a small bowl. Stir until sugar is dissolved.

Step 3

Heat the oil in a large frying pan over high heat. Season the steaks and cook for 3-4 minutes each side (for medium-rare) or until cooked to your liking. Set aside for 4 minutes to rest. Slice. Add stock mixture to pan. Cook, stirring, for 1-2 minutes or until sauce thickens. Divide rice among serving bowls and top with beef. Drizzle with sauce and sprinkle over shallot.