Recipe

Cantonese Sweet and Sour Beef with Fluffy Rice

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Cantonese Sweet and Sour Beef with Fluffy Rice

Cantonese cooking is all about sharing and eating together a perfect fit for DailyDish and this recipe echoes just that, velvet crispy fried sweet and sour beef with soft and fluffy jasmine rice and a lemon mayo red cabbage slaw.




Ingredients to serve 2

  • 250g x Beef Goulash - each cube cut in half
  • 3 tbsps x Cornflour
  • 80g x Jasmine Rice
  • 100g x Red Cabbage - shredded
  • 2 x Baby Radish - sliced or grated
  • ½ x Red Onion - thinly sliced
  • 1 x Carrots - julienned and cores chopped
  • 30g x Cashew Nuts
  • 1 tsp x White Sesame Seeds
  • 80ml x DD BBQ Plum Sauce
  • 50ml x DD Lemon Mayo
  • ¾ cup x Water (from your pantry)
  • Sunflower Oil (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Beef Goulash - each cube cut in half
  • 6 tbsps x Cornflour
  • 160g x Jasmine Rice
  • 200g x Red Cabbage - shredded
  • 4 x Baby Radish - sliced or grated
  • 1 x Red Onion - thinly sliced
  • 2 x Carrots - julienned and cores chopped
  • 60g x Cashew Nuts
  • 2 tsps x White Sesame Seeds
  • 160ml x DD BBQ Plum Sauce
  • 100ml x DD Lemon Mayo
  • 1½ cups x Water (from your pantry)
  • Sunflower Oil (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Using a colander rinse your rice under tap water until the water runs clear.

Washing Instruction

Wash your hands, red cabbage, baby radish and carrots well.

Gino's Tip

Once my rice is done I usually spread it out over a plate or in a bain-marie so that it doesn't soften too much and go to mush - be sure to cling wrap your plate or bain-marie until you're ready to eat.

Step 1 - Jasmine Rice - See Gino's Tip

Place your rice and water (from the pantry) in a medium saucepan over medium heat and cover with a lid. Once it comes to the boil, reduce the heat to low and cook until all the water has been absorbed and the rice is soft, about 12-15 minutes. If not done to your liking, add small amounts of water at a time and continue cooking till soft and sticky.

Step 2 - Toasted Cashew and Lemon Slaw

Heat a large frying pan over med-high heat and add your cashew nuts and allow them to toast for 2-3 minutes - check on them as they come to the heat and toss them around once they start toasting. In a large mixing bowl mix your shredded red cabbage, sliced/grated baby radish, sliced red onion and julienne/grated carrots (cling film until you're ready to serve) - please use your discretion when it comes to what your kids enjoy, certain ingredients can be omitted for them. Whisk your DailyDish Lemon Mayo with a few dashes of milk in a small mixing bowl.

3 - Sticky Plum Beef

Season your beef goulash with salt, pepper and coat in your cornflour. Heat a large frying pan over high heat, add a shallow layer of sunflower oil and once the oil is hot, fry your beef goulash in batches for 3-4 minutes until really crispy. Remove with a slotted spoon and drain on a paper towel. Once all your beef has been crisped; decant your oil, reduce your temperature to low and add your DailyDish BBQ Plum Sauce to the pan. Cook until slightly sticky, return your crispy beef to the pan and coat in the sauce.

To serve

Add your toasted cashew nuts to your slaw, dress with your lemon dressing and divide this amongst your servings along with your jasmine rice and sticky plum beef. Enjoy!