1 1/2 to 2 lbs sirloin beef steak, cut into 1 inch cubes
1 cup jasmine rice
1 1/2 cups water
1 shallot, julienned
1/2 lb button mushrooms, sliced thick
1/2 tsp granulated garlic
1 TBSP butter
Kosher salt
Freshly ground pepper
olive oil
DIRECTIONS
In a large saucepan add the rice and water and bring to a boil over medium-high heat. Reduce to low, cover and simmer 10 minutes. Take off the heat keeping the cover on and set aside. Wait 15 minutes before uncovering.
WHILE RICE COOKS:
Heat a large cast-iron skillet over high heat with 1 TBSP of oil until it begins to smoke.
Season beef liberally with salt and pepper. Add half the beef to the pan and brown on all sides. Do not overcrowd the pan and turn beef often. Remove beef and place in a large dish. Repeat with the remaining uncooked beef.
Add the shallot and mushrooms to the now empty pan and cook until browned.
Add the beef back into the pan with the shallot and mushrooms. Add the butter and garlic and stir together.
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