Cooking Time :30 min

Description

Quick and easy like a summer salad but warm for winter nights.

Ingredients

2 tablespoons plum sauce
1 tablespoon kechap manis
1 teaspoon sesame oil
400g beef eye fillet
2 cups (400g) white calrose medium grain rice
½ teaspoon salt
2 ½ cups (625ml) water
150g sugar snap peas, trimmed
130g can corn kernels, drained
100g baby spinach leaves
4 green onions, sliced thinly

Dressing
1 clove garlic, crushed
2 small red chillies, sliced
1/3 cup (80ml) soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil

NOTE: Rice can be cooked a day ahead.

Method

In a medium bowl, combine sauce, kechap manis and oil.
Add the beef and stir well; refrigerate 3 hours or overnight.

Preheat oven to moderately hot (200°C).
Combine rice, salt and water in pan, bring to boil, stirring occasionally.
Lower heat, cover and simmer 10 minutes.
Remove from heat; stand, covered, for 5 minutes.

Meanwhile, heat oiled flameproof baking dish over medium-high heat,
add beef and cook until browned all over.
Transfer dish to a moderately hot oven for about 25 minutes or until beef is cooked as desired.
Stand 10 minutes before slicing thinly.

Meanwhile, boil, steam or microwave peas until just tender.

For the dressing, combine all ingredients in a jar; shake well.

In a large bowl, combine rice, peas, corn, spinach, onions and dressing;
toss gently.

Serve topped with thinly sliced Beef.