Yield: 3 servings 

Prep time: 

Cook time: 

Total time: 

 

Ingredients: 

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Rice, 2 cups 

Sirilion steak - 100-200g

Mixed vegetables, 2 small cups 

Beef stock, 1 cup (optional)

1 small onion 

3 garlic cloves 

Olive oil, 4 tbsp 

Scotch bonnets aka ata rodo, x2

Steak seasoning, 1 tbsp

Cayenne pepper, 2 tsp 

Dried Chili flakes, 2 tables 

Black pepper, 1 tsp 

Dried coriander, 2tsp 

Knoor cube, x1

Salt, to taste 

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Prep: 

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Clean and dice steak into 1 inch cubes then season with salt, black pepper, 1 tsp dried coriander, steak seasoning and dried Chilli flakes. Sat aside. 

Chop the bonnets 

Slice the onion

Finely dice the garlic cloves 

Rinse the rice and set aside 

 

Instructions: 

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1. In a large pot, heat olive oil on low heat and add steak cubes once heated. Keeping the heat on low let the steak fry slowly turning as needed (we want the juices of the steak to seep out so the slower the better). 

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2. Once the steak cubes are fried (approximately 10 minutes) remove from the pot onto a paper towelled plate to drain excess fat. 

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3. Add remaining 2 tbsp of olive oil to the pot and add onions, garlic and ata rodo to fry for approximately 1 minutes. 

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4. Increase the heat to medium then add mixed vegetables and stir the contents of the pot. Cover the pot and allow the veggies to fry for about a minute then season with knoor cube, thyme and the remaining dried coriander. Stir. 

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5. Stir in beef stock (if you’re using) before adding rice and 1 1/2 cups of water. If you’re not using beef stock add 3 cups of water. 

Add salt to taste. (You don’t want your rice swimming in water because we’re slow cooking for that real fried effect). 

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ENJOY ! xxx