Beef Mui Fan
Beef Mui Fan Recipe
Servings Prep Time
2pax 20mins
Cook Time
45mins
Servings Prep Time
2pax 20mins
Cook Time
45mins
Ingredients
Egg Fried Rice
  • 1 cup PaddyKing USA Calrose Rice (300g cooked rice)
  • 2 eggs
  • 1/2tsp salt
  • 1tsp black pepper
Beef Gravy
  • 150g sliced beef
  • 3 fresh shiitake mushrooms
  • 1/4 white onion
  • 150g silken tofu
  • 1/2tsp sugar
  • 1 eggwhisked
  • cornflour water1 tbsp cornflour + 1 tbsp water
  • 500ml beef stock
Beef Marinade
  • 1tbsp soya sauce
  • 1tsp rice wine
  • 1/2tsp sesame oil
  • 1tbsp egg white
Garnish (optional)
  • 2 spring onion, cut into small pieces
Instructions
Step 1: Prepare the ingredients
  1. Eggs for Fried Rice: Crack 2 eggs into a bowl. Take 1 tbsp of egg white out to marinate the beef. Whisk the remaining egg.
  2. Tofu: Slice the tofu into 1.5cm x 1.5cm cube
  3. Shiitake mushrooms: Use a knife to remove the stem. Slice it.
Step 2: Cook the rice
  1. Pour 2 cups of PaddyKing rice into the rice cooker container. Rinse it and soak in water for 20 mins.
  2. Drain the water, add in sufficient water as per the indicated on the rice cooker.
  3. Add in vinegar. #Tip: Adding in vinegar will allow the rice to break down the starch and allow better water absorption.
  4. Cook the rice. Once it’s cooked, use a rice ladle to break loose the rice. Close the lid and let it stay heated in the rice cooker for at least 15 mins. #Tip: In this way, the rice grains will absorb the remaining water and every grain will be soft and tender.
  5. Once the rice is ready, heat up a frying pan with 1 tbsp oil. Pour in whisked egg.
  6. When the egg is half cooked, add in the rice. Stir-fry to coat the rice thoroughly. Continue to fry till the egg is fully cooked through. #Tip: In this way, every grain of rice will be coated with the egg, thus giving the 蛋香味 in every bite.
  7. Season with salt and pepper. Set aside.
Step 3: Marinate and Cook the beef gravy
  1. In a bowl, add in sliced beef, soya sauce, rice wine, 1tbsp egg white and sesame oil. Mix it thoroughly and marinate for 10 mins. #Tips: This marinade not only helps to enhance the flavour of the meat, but it helps to tenderize the meat with the alkaline egg white. Thus, achieving the “velveting” effect.
  2. In a pan, heat up 1 tbsp oil. When the pan is hot, add in marinated beef and do a quick stir fry for 30 sec. Once it has changed colour, transfer it into a plate. #TIP: Beef should be ½ cooked.
  3. Using the same pan, add in 1 tbsp oil, sliced onion and shiitake mushroom. Stir fry the fragrant releases.
  4. Pour in 600ml beef stock and sugar, bring the stock to simmer for 3 mins. #Tips: Using beef stock instead of water helps to add more depth to the gravy, which will help to bind all the flavours of the meat and the fried rice nicely together.
  5. Add in the cooked beef and corn flour water.
  6. Once it has slightly thickened, add in the silken tofu and pour in the egg in a circular motion on the gravy. Simmer for a while, it’s ready when the egg is almost ¾ cooked through. #Tips: Add in the Tofu for an extra boost of protein!
Step 4: Garnish and serve
  1. Put the fried rice on one side of the plate. Pour the gravy on the other side. Garnish with spring onion and serve.