July 11, 2010
1 cup rice, presoaked overnight with a few drops of oil and salt
½ lb beef steak, minced
1 piece ginger
8 cups beef or chicken stock
1 bunch cilantro, chopped coarsely
1 bunch scallion, chopped coarsely
salt and pepper to taste
1. Rinsed rice in running water and pour into a large pot. Add stock and ginger and bring to boil on high heat. Simmer on low and stir to prevent rice from sticking to the bottom. Continue to cook until liquid has reduce and rice is cooked through. Add more stock if you like a watery consistency.
2. Bring to boil on high and stir in beef to cook and add the herbs before serving. Season to taste and serve warm.