Crispy Chilli Steak and Egg Fried Rice
Sticky soy-glazed steak served with egg fried rice, crispy kale and rich Mayflower curry sauce. Inspired by @meganfoodie, this fakeaway is full of flavour and ready in around 30 minutes.
Have a go!
30 mins
Ingredients
- Steak, cut into strips
- Soy sauce
- Crushed garlic
- Cornflour
- Long grain rice
- 2 eggs
- Sesame oil
- Spring onions, chopped
- White onion petals
- Red chilli, sliced
- Sweet chilli relish
- Kale
- Salt
- Sugar
- Oil
- Mayflower curry sauce (prepared as per packet instructions)
- Sesame seeds (to garnish)
Starring...
Curry Sauce Mix Original
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Method
- Cut the steak into strips and coat with soy sauce, crushed garlic and cornflour.
- Shallow fry the steak in a hot pan for around 2 minutes until sealed, then remove and set aside.
- Cook the long grain rice according to packet instructions and allow it to cool slightly.
- Scramble the eggs in a pan, then add the cooked rice back in along with sesame oil, soy sauce and spring onions. Stir to combine and set aside.
- In a pan, cook the white onion petals and red chilli rounds until softened.
- Add the sweet chilli relish, soy sauce and cooked steak. Cook until glossy and sticky, then sprinkle over sesame seeds.
- Place the kale on a baking tray, sprinkle with salt, sugar and a little oil, then bake for around 20 minutes until crispy like seaweed.
- Prepare the Mayflower curry sauce according to packet instructions.
- Serve the sticky steak with egg fried rice, crispy kale and Mayflower curry sauce on the side.
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