Steamed Rice Casserole with Beef and Egg
Use this recipe with:
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
Stage 1
100 °C
- Steam
- 00:40 | -
- 2
Stage 2
100 °C
- Steam
- 00:06 | -
- 2
Stage 3
100 °C
- Steam
- 00:03 | -
- 2
| 297.67 | g | Sliced Beef |
| 3 | pcs | Eggs |
| 28.35 | g | Chives |
| 28.35 | g | Coriander |
| 375 | g | Rice |
| 446.5 | g | (For Rice) Water |
| 539.72 | ml | (For Rice) Sliced Shallots |
| 49.61 | g | For Beef Marinade (BM): Water |
| 42.52 | g | (BM) Oyster Sauce |
| 28.35 | g | (BM) Light Soy Sauce |
| 14.17 | g | (BM) Dark Soy Sauce |
| 7.09 | g | (BM) Oil |
| 7.09 | g | (BM) Sliced Ginger |
| 14.17 | g | (BM) Sugar |
| 7.09 | g | (BM) Baking Soda |
| 7.09 | g | (BM) Cornstarch |
| 5 | g | For Rice Sauce (RS) Oil |
| 7.09 | g | (RS) Sliced Shallot |
| 49.61 | g | (RS) Oyster Sauce |
| 49.61 | g | (RS) Light Soy Sauce |
| 127.57 | g | (RS) Sugar |
| 35.44 | g | (RS) Sliced Ginger |
| 14.17 | g | (RS) Water |
| 50 | ml | Salt and Chicken Powder |
| Ingredients | ||
| Slice the beef and marinate with seasoning. Soak rice in water for 2 hours（rice:water 1:1.2） Mix sliced shallots with the rice and put in the casserole with water. Rice sauce: Pour oil into a pot with sauted shallots and sliced ginger, add oyster, soya sauce, chilli, sugar and water. Bring to boil and set aside. Steam rice in the Maxx, after 40 mins put beef on the rice. After another 6 mins, take out the casserole and pour in an egg . After 3-4mins take out casserole, open the cover and pour in sauce. |
| 1. Food Preparation |
| Recipe for 3 pots |
| 2. Cooking Instruction |
| Garnish with chives and coriander. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
