Beef Nasi Goreng

Beef Nasi Goreng






  • 350g rump steak
  • 1 tbsp kecap manis (sweet soy sauce)
  • ½ tbsp rice bran oil


  • 1 tbsp rice bran oil
  • ½ tbsp sesame oil
  • 2 finely chopped garlic cloves
  • 1 red chilli, deseeded and finely chopped
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric
  • 1 onion, finely chopped
  • 4 cups cooked white rice
  • 2 tbsp kecap manis (sweet soy sauce)
  • 2 tbsp fish sauce
  • 2 carrots, grated
  • 4 tomatoes, seeds removed and finely sliced
  • 1 cup mung bean sprouts

To serve

  • 4 eggs, fried
  • 2 spring onions, sliced
  • Fresh coriander leaves
  • Lime



Finely slice steak into strips and rub 1 tbsp kecap manis into steak. Set aside to marinade for 10 minutes.

Heat oil in a large skillet or wok over high heat. Lightly fry steak strips for 1-2 mins then remove from wok to rest.

To cook rice, heat rice bran oil over moderate heat. Add chilli, garlic, ground ginger and turmeric and stir fry for 10 seconds or until fragrant.

Add onion and cook for 1 minute.

Add rice, sesame oil, 2 tbsp kecap manis, fish sauce, shredded carrot, sliced tomatoes and mung bean sprouts.

Cook, stirring constantly, for 2 minutes until sauce reduces down.

Stir meat through.

Serve topped with a runny fried egg, sunny side up, spring onions, coriander and lime wedges for squeezing.



Recipe and image thanks to


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