Beef Nasi Goreng
Nasi Goreng is an Indonesian stir-fried rice, commonly a breakfast in Indonesia, but we love it for lunch or dinner too. Great for using up leftovers, including veges, meat and rice. This recipe packs the flavour which is complemented perfectly with the tender stir-fried rump steak. Top with a fried egg sunny side up and grab your chop sticks.
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IngredientsBeef
Rice
To serve
|
Method |
Energy kJ (kcal) | 2434 (581) |
Protein (g) | 35 |
Fat (g) | 23 |
Saturated (g) | 5.6 |
Carbohydrate (g) | 56 |
Sugars (g) | 10 |
Dietary Fibre (g) | 5 |
Sodium (mg) | 1119 |
Iron (mg) | 4.2 |
Zinc (mg) | 5 |
Vitamin B12 (ug) | 2.6 |
Selenium (ug) | 22 |
Beef
Finely slice steak into strips and rub 1 tbsp kecap manis into steak. Set aside to marinade for 10 minutes. Heat oil in a large skillet or wok over high heat. Lightly fry steak strips for 1-2 mins then remove from wok to rest.
Rice
Heat neutral oil over moderate heat, add chilli, garlic, ground ginger and turmeric and stir fry for 10 seconds or until fragrant. Add onion, cook for 1 minute. Add rice, sesame oil, 2 tbsp kecap manis, fish sauce, shredded carrot, sliced tomatoes and mung bean sprouts. Cook, stirring constantly, for 2 minutes until sauce reduces down. Stir meat through.
To serve
Serve topped with a runny fried egg, sunny side up, spring onions, coriander and lime wedges for squeezing.