Vietnamese Style Steak with Jasmine Rice

I made this very pleasant and easy to fix dish tonight. It was a huge hit with Bryan, and I liked it quite well! We are both rice lovers, so we would like the Jasmine rice anyway it is fixed, but stir frying it a little in the pan juices was phenomenal! Yum!

Vietnamese Style Steak with Jasmine Rice

2 large choice sirloin steaks (around 2-3 pounds) trim off excess fat
6 T. Maggi Seasoning (found in your ethnic food isle in the Asian section or HERE)
6 T. Canola oil
12 cloves of garlic finely minced
2 tsp. freshly ground black pepper
Jasmine Rice cooked according to package directions ahead of time (4 servings) and cooled.

Whisk together the Maggi, oil, garlic and pepper and pour into a large, shallow dish. Place steak in dish and coat with marinade. Allow steak to marinade for 45 minutes at room temperature. For a longer marinade, place marinaded steak in covered container in the refrigerator. Take steak out and let it sit at room temperature for 30 minutes before cooking.

Heat a heavy cast iron skillet on stove (you can also use Stainless Steel, but I do not recommend using any non-stick coated cookware). Heat the cast iron on medium high heat for a few minutes until very hot. Put one steak into pan and sear it on both sides. Cook for approximately 5 minutes for medium rare (a couple of minutes longer for medium). Take steak out and wrap in foil to keep it warm, and repeat the process for the second steak. When both steaks are done and wrapped in foil (and you can place them in a warm oven to keep them good and hot if you prefer) add rice to hot pan and turn heat down to med. Add a few dashes of Maggi as needed, and constantly stir rice until it is nicely coated with pan drippings.

Cut steak across the grain and serve with rice immediately.

Bon Appetite!

Here are some pictures of the process. Enjoy!

Tags: Vietnamese