Enjoy some delicious Asian flair with this sticky soy beef with coconut rice! It’s a light and healthy option for lunch or dinner.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the sticky soy beef
2 tbsp vegetable oil
500 g flank steak, cut into chunks
1 tbsp grated ginger
1 garlic clove, grated
1 red chilli, finely chopped
½ cup soy sauce
2 tbsp honey
½ tbsp coconut flour
Handful mint, to serve
For the coconut rice
1 tbsp coconut oil
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt

METHOD
For the sticky soy beef
1. Heat 1 tbsp oil in a pan and brown the beef chunks. Set aside.
2. Add the rest of the oil and fry the ginger, garlic and chilli until fragrant.
3. Add the soy sauce, honey and coconut flour. Reduce until thick.
4. Add the beef and cook until the sauce clings to the meat.
For the coconut rice
1. Heat the coconut oil in a large pot. Add the rice.
2. Pour in the coconut milk and water and stir well.
3. Cover with a lid, reduce heat and simmer for 20 minutes.
4. Remove from the heat and leave, covered, to steam for 5 minutes. Fluff with a fork.
5. Serve beef with the coconut rice. Garnish with mint.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Sticky soy beef with coconut rice appeared first on MyKitchen.

We are feeling inspired by the most timeless colour combination, black and white. Our black sesame-crusted fish looks super fancy, but it is both easy to make and budget-friendly, perfect for impressing your guests.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the crushed olive glaze
½ red onion
1 clove garlic, crushed
Olive oil
½ cup olives, pitted
½ cup soy sauce
2 tbsp muscovado
For the coconut rice
1 cup basmati rice
2 × 330 ml tins coconut milk
Salt
For the sesame-crusted fish
½ cup black sesame seeds
500g linefish
Salt, to taste

METHOD
For the crushed olive glaze
1. Put the onion, garlic and oil in a frying pan on medium heat. Fry for 5 minutes until soft.
2. Place the olives, soy sauce and muscovado in a saucepan over medium heat. Bring to a light simmer and stir continuously for about 5 minutes until the olives have shrunk slightly and the liquid has reduced. Set aside.
For the coconut rice
1. Place the rice, coconut milk and salt in a saucepan. Bring to a boil, then turn to the lowest heat setting and cook for a further 15 minutes.
2. Remove from the heat and allow to stand for 10 minutes. Fluff with a fork and set aside for serving.
For the sesame-crusted fish
1. Press the seeds into the skin of the fish and sprinkle with salt.
2. Heat oil in a large non-stick frying pan over high heat.
3. Cook the fish skin-side down for 2–3 minutes. Turn and cook for a further 2 minutes until cooked through.
4. Serve the coconut rice, topped with fish and a drizzle of the crushed olive glaze.

The post Black-sesame-crusted fish with coconut rice and crushed olive glaze appeared first on MyKitchen.