(Recipe taken from Dani Valent’s In The Mix cookbook).
One of the best things about the Thermomix is the ability to make a meal with multiple elements in one hit, like the Trout di Josie, the Veal Pizzaiola, and rice with chicken and cashews (post to come!). This is pretty much another example, save for having to wash the bowl once in the middle of the recipe. I actually made the marinade and poured it over the steaks the night before so that the flavours could develop.
I must warn the cooks who are accustomed to the traditional way of cooking rice though, that the marinade from the meat seeps into the rice cooking underneath during the process. I don’t have a problem with this at all, but I do know of some people that wouldn’t actually be comfortable with their white rice being tarnished by other ingredients!
Also, I left the omelette on the tray while cooking the vegetables instead of popping it on top of the steak and rice, and as a result the baking paper stuck to the bottom of the egg. Not the smartest idea in the world.
2 garlic cloves, peeled (4 for me!)
2 spring onions, white part only
30g oyster sauce
50g soy sauce
10g sesame oil
300g rump or porterhouse steak (I used 2 scotch fillets)
70g rice per person (up to 400g)
30g vegetable oil
Chilli, fresh or paste, to taste (I used Lee Kum Kee’s chilli garlic sauce, but would definitely recommend fresh chillies or a homemade paste in the future)
400g mixed vegetables, cut into bite sized pieces (I used carrot, leeks, broccolini stalks and beanshoots)
- First, make the marinade. Pop the garlic and spring onion into the TMX bowl and chop for 2 seconds/speed7.
- Add the oyster sauce, soy sauce, sugar and sesame oil into the TMX bowl and mix for 10 seconds/speed 3.
- Rub the marinade into the steak, and leave it in the fridge for 20 minutes or more (as mentioned, I did this the night before. If you’re completing the recipe in one hit, you don’t have to wash out the TMX bowl after you’re done with the marinade, it’s all going to be mixed together with the rice anyway).
- Pop the TMX basket into place, add your rice and pour over 1kg of water. Wash the rice by mixing it for 10 seconds/speed 5.
- Place the steaks on the base of the Varoma dish, and pour the steak marinading liquid over it.
- Place the Varoma tray over the steak, then take a large sheet of baking paper, dampen with water, scrunch it up and spread it over the tray. Crack three eggs into a bowl and whisk them (I added some soy and pepper here), then tip the egg mixture onto the baking paper-lined tray.
- Cook the rice, steak and omelette for 20 minutes/Varoma/speed 3.
- When the timer has finished, tip the rice into the Thermoserver (or another heatproof bowl, pop the steak and the omelette over it and cover to keep warm.
- Wash and dry the TMX bowl. Heat the vegetable oil in the TMX bowl for 2 minutes/Varoma/speed 1.
- Add the ginger and fresh chilli paste to taste (I was good with the ginger, but forgot to add the chilli paste until a bit later) Chop for 2 seconds/speed 7, then scrape down.
- Add the mixed vegetables and cook for 6 minutes/Varoma/Reverse/speed 1.
- To plate up, mound the rice in a bowl. Slice the steak and omelette, and arrange the meat, veggies and omelette on top. Now my plating skills are hardly up to scratch so I didn’t bother taking a photo of the finished product, but I can tell you that we mixed everything up to a flavoursome mess within 3 seconds anyway!
I wanted to note quickly that I thought my dish was really tasty, but I’m not sure I could have achieved the same result with only 20 minutes of marinating time. I highly recommend letting your meat soak up the flavours of the marinade the night before (which also reduces your workload before the meal itself!).