Its BBQ time! Beef kebabs and fragrant ginger rice, by Foodette!

Marinated beef kebabs with a sweet and sour ‘fusion’ dip accompanied by fragrant long grain rice with ginger and coriander © Foodette

Ingredients for 2 people
Preparation time: 30 minutes 

In my Foodette shopping basket: 

  • Beefsteak for grilling
  • Fragrant long grain rice
  • Fresh ginger
  • Sesame seeds
  • Soy sauce
  • Maple syrup
  • Lemon
  • Onion
  • Coriander
  • Wooden kebab sticks

In my cupboard: 

  • Salt, pepper
  • Olive oil

Utensils:

  • Two frying pans + lid
  • One large bowl
  • A microwave oven

[Tip]  To obtain the maximum juice from a lemon, roll it on your working surface while pressing it down before cutting it!

3 min.

Sweet and sour fusion dip –Mix in a bowl: the juice of a lemon(1/2 a lemon for 2 people), the olive oil(1 tbsp for 2 people), the soy sauce, the maple syrup, the sesame seedsand a little water(2 tbsp for 2 people).

5 min.

The marinade in action –Cut the beefsteaks longways into 2 equal strips, then each strip into cubes as shown in the photo. Transfer the cubes in the bowl and stir them into the marinade. Set aside.

5 min.

Pilaf rice –Place a frying pan over a low heat with a drizzle of olive oil. Peel and finely slice the onion. When the oil is hot, transfer the onion into the pan and fry them for a few minutes. Then pour the long grain riceinto a glass and note the level of the rice in the glass (this will allow you to measure the volume of water to add later). Pour the rice into the pan and cook until translucent (around 2 min.). Then add 1.5 times its volume of water, season with saltand pepper, stir and leave to cook over a very low heat and with the lid on the pan (avoid removing the lid during cooking to retain the steam). When the water is totally absorbed by the rice, i.e. after around 10/12 minutes, it is ready (taste to check).

5 min

The colour –While the rice is cooking, peel and finely grate the ginger. Chop the leaves of coriander(previously rinsed under water and patted dry). Set them aside separately.

4 min
Cooking the kebabs –Transfer the marinated cubes of beef onto the wooden skewers (keep the marinade for later on). Once the rice is almost cooked, heat a second pan over a high heat. Wait until it is very hot and then grill the kebabs on both sides for 1 to 2 minutes if you like your meat rare. When the meat is cooked, add the marinade to the pan to re-heat it.

1 min
Marrying the rice and ginger –Once the rice is cooked take the pan off the heat (and turn it off!), add the grated ginger, and mix well.Season again if necessary and then cover the rice so that it stays hot until the kebabs are cooked.

From pan to plate –Drizzle the hot marinade over the kebabs and rice, and enjoy! The final touch: add a sprinkling of chopped coriander. Bon appétit!

Which wine?

This dish is strong in personality so serve it with a supple and bold Cru de Rasteau red wine for a perfect pairing!

 

You May Also Like

Vitello tonnato, Italy on a plate!

Yellow curry of lamb from Luberon, inspiration Madras

Pairing chocolate with Rasteau sweet wines (VDN), courtesy of Chocolat T.

Marquise chocolat au croustillant de noix & coulis de quetsches

Chocolate Marquise topped with caramelised walnuts & a drizzle of plum and liqueur wine coulis

Leave a Reply

Your email address will not be published. Required fields are marked *