Rice Cooker Cookbook
Page 21
CHAPTER 13
Beef
Steamed Beef and Cabbage Rolls
Beef Stew
Mild Beef Curry with Potato and Peas
Pumpkin and Beef Curry
Spicy Ground Beef with Tomato and Egg
Spicy Ground Beef
Ground Beef with Peas
Beef with Ginger and Green Onions
Black Pepper Basil Beef
Beef in Mushroom Sauce
Beef in Honey Caramelized Onions
Stir-Fried Beef in Garlic Black Bean Sauce
Mini Beef Burger
Steamed Beef and Cabbage Rolls
Use sukiyaki beef (readily available thinly sliced beef) for this recipe to save time on slicing.
INGREDIENTS | SERVES 2 OR 3
10–16 napa cabbage leaves
½ pound beef tenderloin, sliced paper-thin
1 (3½-ounce) pack enoki mushrooms
Add water to the 4-cup mark in the rice cooker, cover, and set to Cook. When the water boils, add the napa cabbage, blanch 15 seconds (just to soften the leaves for easy wrapping), remove the leaves, and set aside to cool. Drain excess moisture from the blanched cabbage. Leave the water in the rice cooker for steaming.
Lay the cooled cabbage leaves on a flat surface (use 2 leaves to partially overlay each other and to increase the length of the roll). Place beef slices flat on top of the cabbage, and then place a few enoki mushrooms on the beef (it is okay for the enoki mushrooms to protrude from the end of roll). Roll up the cabbage leaves to enclose the beef (do not fold in the ends), similar to sushi rolling. Set aside on a plate that will fit in the steamer insert or basket.
With the water remaining in the rice cooker, cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of cabbage rolls over the boiling water. Cover the rice cooker and steam for 10 minutes or more until beef cooks through.
Beef Stew
To add more flavor to the beef stew, about 1 tablespoon of diced bacon can sometimes be added to pre-fry with the onions.
INGREDIENTS | SERVES 2 OR 3
1 pound cubed beef stew meat
1 tablespoon corn flour
½ teaspoon salt
2 tablespoons olive oil
1 medium-sized onion, sliced into bite-sized wedges
1 carrot, sliced to bite-sized chunks
2 stalks celery, sliced to bite-sized chunks
2 cups or more warm water (enough to partially immerse the beef cubes)
Combine beef, corn flour, and salt in a large zip-top freezer bag. Shake to coat beef with flour.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the beef and fry for about 8 to 10 minutes until evenly browned on the surface. Dish out and set aside. Leave the remaining oil in the pot.
Add the onions to the pot and fry about 5 minutes until slightly soft, covering the rice cooker occasionally in the process of frying.
Return the beef to the pot. Add the carrots, celery, and warm water (enough to partially immerse the beef). Cover and allow mixture to reach a simmer. Once simmering, switch to Warm and continue to simmer 2 hours.
Cooking Tip
The flour in this recipe not only “seals” the moisture in the beef, it also helps to thicken the stew. Add about 1 cup peeled and cubed potatoes in Step 4 for further thickening.
Mild Beef Curry with Potato and Peas
If you want to avoid the high carbohydrates in this dish, leave out the potatoes, but increase the quantity of peas by another half cup so the dish remains substantial.
INGREDIENTS | SERVES 2 OR 3
3 tablespoons vegetable oil
½ pound ground beef
3 shallots, thinly sliced
1 clove garlic, finely minced
1 medium-sized potato, cubed
½ cup frozen peas (or canned)
1 tablespoon curry powder
2 cups warm water (adjust as needed during cooking)
¼ teaspoon salt
¼ teaspoon ground white pepper
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add ground beef (break into small bits) and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave the remaining oil in the pot.
Add the shallots to the pot and fry about 3 minutes until soft. Add the garlic, potatoes, peas, and curry powder and fry about 5 minutes until aromatic, covering the rice cooker occasionally in the process of cooking.
Add the 2 cups water, salt, and pepper. Cover rice cooker and allow the mixture to reach a simmer.
Once simmering, return beef to the pot, cover the rice cooker, and allow the beef to cook for about 10 minutes, switching to Warm if the mixture bubbles too vigorously. Keep at Warm before serving with steamed rice.
Pumpkin and Beef Curry
Some supermarkets pre-pack and sell beef based on cooking methods. For example, you may see packaged beef that is labeled “Stew Beef Cubes,” good for stew and slow-cooking; or “Beef Fillets,” good for stir-fries. Keep on the lookout for such labels to make grocery shopping easier.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound beef tenderloin, sliced into thin strips, against the grain
3 shallots, thinly sliced
1 clove garlic, finely minced
1½ cups peeled and seeded pumpkin, cubed
1 tablespoon curry powder
½ cup coconut milk
1 kaffir lime leaf, whole
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave the remaining oil in the pot.
Add the shallots to the pot and fry 3 minutes until soft. Add the garlic and fry about 3 minutes until fragrant.
Add the pumpkin, curry powder, coconut milk, and lime leaf. Cover rice cooker and allow the mixture to reach a simmer.
Once simmering, stir the mixture and then return the beef to the pot. Switch to Warm and allow the beef to simmer 10 to 15 minutes until beef cooks through.
Remove lime leaf and serve with steamed rice.
Do You Know?
Pumpkin seeds are also known as pepitas. These seeds are high in minerals such as manganese, magnesium, and phosphorus. Pumpkin seeds can be roasted and turned into healthy snacks.
Spicy Ground Beef with Tomato and Egg
This recipe traces back to the similar Malay omelet sandwich called Roti John, which was made by topping a toasted French loaf (Roti) with a fried meat mixture.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound ground beef
6 shallots, thinly sliced
1 cup canned diced tomatoes, with juice
½ teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon red chili powder
¼ teaspoon turmeric
½ teaspoon chili pepper flakes
Salt and freshly ground black pepper, to taste
1 egg, lightly whisked
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef (break into small bits) and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave the remaining oil in the pot.
Add the shallots to the pot and fry about 3 minutes until soft and almost caramelized.
Add all the remaining ingredients except the egg. Fry for about 2 minutes, covering the rice cooker occasionally in the process of frying.
Add the egg and fry briskly, breaking egg into small bits and mixing well with the spices.
Return the beef to the rice cooker and continue to fry the mixture for 2 to 3 minutes until beef and egg cook completely. Cover the rice cooker and simmer until mixture is almost dry. Keep at Warm before serving.
Spicy Ground Beef
To ensure good-quality ground beef, buy a chuck steak from the supermarket and grind it at home using a food processor.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon vegetable oil
½ pound ground beef
1 tablespoon butter, divided use
4 shallots, thinly sliced
1 clove garlic, finely minced
2 teaspoons grated ginger
1 fresh green chili pepper, seeded and sliced, divided use
½ teaspoon red chili powder
1 tomato, chopped
1 tablespoon finely chopped cilantro, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef (break into small bits) and fry about 8 to 10 minutes until beef turns brown on the surface and almost cooks through, covering rice cooker occasionally in the process of cooking. Dish out and set aside. Leave the remaining oil in the pot.
Add ½ tablespoon of the butter to the pot, and allow to melt. Add the shallots and fry about 3 minutes until soft. Add the garlic and ginger and fry about 3 minutes until fragrant.
Add half of the sliced chili, the chili powder, tomato, and remaining butter. Fry for 1 minute, covering the rice cooker occasionally in the process of cooking.
Return beef to the pot and fry briskly, covering the rice cooker until beef cooks through completely in about 8 to 10 minutes. Garnish with cilantro and remaining sliced chili, then mix well.
Cilantro or Coriander?
The leaves of this herb are known as cilantro leaves or coriander leaves or Chinese parsley in different parts of the world. The fruits are called coriander seeds. Both the leaves and the dried seeds are used in a wide range of cuisines.
Ground Beef with Peas
As a variation, substitute broccoli florets for the peas. However, to ensure consistency in texture and proper bite with the ground beef, cut the broccoli florets to smaller florets or pieces.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound ground beef
2 cloves garlic, finely minced
½ tablespoon oyster sauce
1 cup water
¼ teaspoon ground black pepper
1 cup frozen peas
Salt and ground white pepper, to taste
1 green onion, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown. Dish out and set aside. Leave the remaining oil in the pot.
Add garlic to the pot and fry about 3 minutes until fragrant. Add oyster sauce, water, and pepper; stir well. Cover rice cooker and allow mixture to come to a simmer.
Once simmering, add the peas, return the beef to the pot, and add salt and pepper to taste. Cover the rice cooker and allow mixture to continue cooking, until beef cooks through and peas become tender in about 8 to 10 minutes, switching to Warm if mixture bubbles too vigorously. Keep at Warm before serving. Garnish with green onion.
Beef with Ginger and Green Onions
Similar to soy sauce and sesame oil, oyster sauce is one of the essential Chinese seasonings to stock in the pantry. Oyster sauce is usually sold in bottles, and once opened for use in the kitchen, it is best stored in the refrigerator.
INGREDIENTS | SERVES 2
1 teaspoon oyster sauce
½ cup water
2 tablespoons vegetable oil
½ pound beef fillet, thinly sliced
½ medium-sized onion, thinly sliced
1-inch piece ginger, finely shredded
3 green onions, sliced into finger-length pieces
¼ teaspoon ground black pepper
Mix oyster sauce and water in a bowl and set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown on the surface and almost cooks through. Dish out and set aside. Leave the remaining oil in the pot.
Add the onions to the pot and fry about 5 minutes until soft. Add the ginger and green onions and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the sauce, return the beef to the pot, and add the pepper. Fry for about 3 minutes, cover the rice cooker, and simmer for about 5 minutes until beef cooks through and sauce reduces (thickens), switching to Warm if the mixture bubbles too vigorously.
Do You Know?
Spring onions, green onions, and scallions are not exactly the same, although they come from the same onion family. They are different as they are harvested at different stages of the maturing cycle. Therefore, one might be more pungent than the other (for example, spring onions are more pungent than green onions and green onions are more pungent than scallions).
Black Pepper Basil Beef
A constant reminder for you is “always slice beef against the grain.” Doing that puts you one step closer to producing tender beef slices in the finished dish.
INGREDIENTS | SERVES 2
½ pound beef sirloin, thinly sliced against the grain
2 teaspoons oyster sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
½ tablespoon ground black pepper
1 egg
1 teaspoon corn flour
2 tablespoons vegetable oil
2 tablespoons water
1 cup fresh basil leaves
Combine beef with oyster sauce, soy sauce, sugar, pepper, egg, and corn flour. Marinate for 1 hour in the fridge. Before cooking, drain and reserve about 2 tablespoons of the marinade mixture.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown on the surface.
Add the reserved marinade and the water. Cover the rice cooker and continue cooking for about 5 to 8 minutes or more until beef cooks through and sauce slightly reduces (thickens).
Add basil leaves, mix well, and stir until sauce reduces further, about 3 to 5 minutes.
Beef in Mushroom Sauce
If you prefer, substitute onions for the leeks. Onions will reduce preparation time, since they do not require much cleaning. However, the flavors brought up by leeks are more subtle compared to onions, which are more pungent.
INGREDIENTS | SERVES 2 OR 3
2 teaspoons dark soy sauce
2 tablespoons Chinese cooking wine
1 teaspoon corn flour
½ cup water
2 tablespoons vegetable oil
½ pound beef sirloin, thinly sliced against the grain
½ leek, thinly sliced
1 clove garlic, thinly sliced
6 fresh shiitake mushroom caps, thinly sliced
Combine soy sauce, Chinese cooking wine, corn flour, and water in a bowl. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown on the surface. Dish out and set aside. Leave remaining oil in pot.
Add the leek, garlic, and mushrooms to the pot and fry for about 2 minutes.
Stir in the sauce, cover rice cooker, and allow to reach simmer. Once simmering, return beef to the pot, mix well, and continue to cook for about 5 minutes until beef cooks through and sauce reduces (thickens), switching to Warm if mixture bubbles too vigorously.
Cooking Tip
Leeks contain a lot of grit and dirt and need to be cleaned thoroughly before use. Visit http://video.about.com/frenchfood/Cleaning-Fresh-Leeks.htm to learn how to clean leeks.
Beef in Honey Caramelized Onions
There is a wide variety of honey available on the market. Be creative and try some of the different kinds, such as single-flower honey, clover honey, and even blended honey.
INGREDIENTS | SERVES 2
1 teasp
oon oyster sauce
1 teaspoon dark soy sauce
½ teaspoon ground black pepper
1 teaspoon honey
1 cup warm water
½ pound beef fillet
¼ teaspoon salt
½ teaspoon ground black pepper
½ tablespoon corn flour
1 onion, thinly sliced
Mix oyster sauce, soy sauce, pepper, honey, and water in a bowl. Set aside as sauce.
Combine beef slices with salt, pepper, and corn flour.
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add beef and fry about 8 to 10 minutes until beef turns brown and cooks through, covering rice cooker occasionally in the process of cooking. Dish out and set aside. Leave the remaining oil in the pot.
Add the onions to the pot and fry about 5 to 8 minutes until onions are fully caramelized, covering rice cooker occasionally in the process of frying.