Coconut Rice with Sesame Seared Steak and Sautéed Vegetables

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Prep time

10min

Cook time

30min

Recipe by: Lyndi Cohen


The first dish from SunRice's Mystery Box Challenge, where Lyndi receives seasonal ingredients and creates delicious and nutritious recipes on the spot. This Coconut Rice with Seared Steak and Sautéed Vegetables recipe is so easy we think you will love it!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for null people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • cup SunRice Medium Grain Rice

  • g Coconut Milk

  • Carrots (grated)

  • Large Brown Onion (grated)

  • bunch Kale (chopped)

  • g Chuck Steak

  • cup Sesame Seeds

  • clove Garlic

  • Ginger (knob)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Chewy

Chewy

Nutty

Nutty

Photo of Coconut Rice with Sesame Seared Steak and Sautéed Vegetables

Method

  • Lyndi's July Mystery Box Challenge

    The first dish from SunRice's Mystery Box Challenge, where Lyndi receives seasonal ingredients and creates delicious and nutritious recipes on the spot.
    This Coconut Rice with Seared Steak and Sautéed Vegetables recipe is so easy we think you will love it!

  • To make the coconut rice, wash rice well in cold water. Add rice, coconut milk and 3 cups of water in a large saucepan. Bring to boil, stirring occasionally. Once boiling, reduce to simmer. Place the lid on for 10 minutes. Remove saucepan from heat, keeping the lid on for another 10 minutes.

  • While rice is cooking, season meat with salt and pepper and then coat with 3/4 of the sesame seeds.

  • Heat 2 Tbsp extra virgin olive oil in a large frypan on medium to high heat. Once hot, add garlic, ginger, onion, carrot, and sauté in a frypan for 5 minutes. Add kale and cook for further 5 minutes. Stirring occasionally. Season with salt to taste and remove from heat.

  • Return the empty frying pan to high heat. Add the steak and cook for 2-3 minutes each side or until cooked to your liking. Slice steak and serve with vegetables and coconut rice.

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