Steak Nasi Goreng Delight

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Steak Nasi Goreng Delight AI-generated image
30 minTotal time
mediumDifficulty
600kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Jasmine rice Cooked basmati rice
  • Sirloin or ribeye steak An equal amount of flank steak
  • Mixed vegetables An equal amount of chopped green beans, corn, and carrots

Nutrition per serving

Estimated values for 1 serving, 600 kcal

Protein31 g
Carbohydrates66 g
Fat22 g

Fiber 5 g · Sugar 6 g · Sodium 1250 mg

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This Steak Nasi Goreng combines tender, marinated steak with fragrant fried rice, creating a deliciously satisfying meal. Perfect for a quick dinner with a touch of Indonesian flair!

Indonesian

Steps

  1. Start by marinating the steak with soy sauce, oyster sauce, sesame oil, salt, and pepper for at least 20 minutes.
  2. Heat a pan over medium-high heat and cook the marinated steak for about 3-4 minutes on each side, or until cooked to your desired doneness. Remove and let it rest.
  3. In the same pan, add a little oil if necessary, then sauté the garlic and onion until fragrant.
  4. Add the mixed vegetables and stir-fry for 2-3 minutes until tender.
  5. Push the vegetables to the side of the pan, crack the egg into the pan, and scramble it until cooked.
  6. Add the cooked rice to the pan, mixing everything together. Stir-fry for another 3-4 minutes, allowing the rice to get slightly crispy.
  7. Slice the cooked steak and add it to the fried rice, mixing well. Adjust seasoning with salt and pepper.
  8. Serve hot, garnished with chopped green onions and cucumber and tomato slices on the side.

Tips for Steak Nasi Goreng Delight

  • Cold, separated rice tends to fry into distinct grains; freshly cooked rice can turn soft and clumpy.
  • Avoid crowding the pan: excess moisture can steam the rice instead of giving it a lightly crisp finish.
  • Resting the steak helps keep its juices in the meat; slice it across the grain for a more tender bite.

Drink pairing

A crisp pilsner
Its clean, lightly bitter finish balances the savory sauces and rich steak without overwhelming the fragrant rice.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the rice is ready?
The grains should be hot and separate, with some lightly crisp edges rather than a wet or mushy texture.

Can I prepare any parts ahead?
Cook and chill the rice ahead, and chop the vegetables and aromatics in advance. Keep prepared ingredients refrigerated until cooking.

What can I serve alongside it?
The cucumber and tomato garnish adds a fresh contrast; a simple crunchy salad also works well.
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