Steamed Rice with Stir-Fried Beef and Creamy Egg Salad

 This dish consists of three main components: steamed rice, stir-fried beef with peppers, and a creamy boiled egg salad. Here’s how you can make it:

For the Rice:

• 2 cups basmati rice
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• 4 cups water
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• 1 teaspoon salt
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• 1 tablespoon butter or oil (optional)

For the Stir-Fried Beef:

• 500g beef, sliced into thin strips
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• 1 tablespoon oil
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• 1 onion, sliced
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• 1 red bell pepper, sliced
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• 1 yellow bell pepper, sliced
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• 2 cloves garlic, minced
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• 1 teaspoon paprika
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• 1 teaspoon black pepper
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• 1 teaspoon soy sauce
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• 1 teaspoon tomato paste
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• 1/2 teaspoon chili flakes (optional)
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• 1/2 cup beef broth or water
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• Salt to taste

For the Creamy Egg Salad:

• 4 boiled eggs, sliced
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• 1/2 cup mayonnaise
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• 1 small carrot, grated
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• 1/2 teaspoon mustard
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• 1/4 teaspoon black pepper
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• 1 teaspoon lemon juice
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• Salt to taste

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Instructions:

Preparing the Rice:

1. Rinse the rice under cold water until the water runs clear.

2. In a pot, bring 4 cups of water to a boil. Add salt and butter/oil.

3. Add the rice, reduce heat to low, and cover. Let it cook for about 15 minutes until tender.

4. Fluff with a fork and set aside.

Cooking the Stir-Fried Beef:

1. Heat oil in a pan over medium-high heat.

2. Add beef strips and sear until browned. Remove and set aside.

3. In the same pan, add onions, garlic, and bell peppers. Sauté until soft.

4. Stir in paprika, black pepper, and tomato paste. Cook for 1 minute.

5. Add beef back to the pan, pour in soy sauce and broth, and let simmer for 5-7 minutes.

6. Adjust seasoning and remove from heat.

Making the Creamy Egg Salad:

1. In a bowl, mix mayonnaise, mustard, black pepper, lemon juice, and salt.

2. Add sliced boiled eggs and grated carrots. Gently mix to coat.

3. Chill in the fridge for 10 minutes before serving.

Serve everything together on a plate and enjoy!