320 gm rump steak
40 gm soy soaked turnip (available from Chinese grocery shop)
6 seedless red dates
40 gm sliced water chestnuts (available from Chinese grocery shop or fresh from market)
300 gm rice
270 ml water
1 rice cooker
1/2 teaspoon salt
1.5 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
1 tablespoon Shaoshing wine
2 tablespoons water
1.3 tablespoon cornflour
2 tablespoons peanut oil
2 teaspoons sesame oil
4 teaspoons dark soy sauce
2 teaspoons heated peanut oil
Cut the soy soaked turnip into julienne strips approx 1 inch (2.5cm) long. Rinse gently under cold running water for 3 minutes to reduce the salinity of the turnip and drain well.
Slice the beef thinly across the grain approx 2inches long.
Marinate with seasoning
Soak the dates for 15 minutes and cut into thin slices
Place rice in the rice cooker container and wash in cold water. Swill rice around the container in a circular movment until the water becomes milky. Rinse, add more water and repeat until the water is clear. Add water (270ml) and turn on the rice cooker to cook.
Just after all the water is nearly absorbed, lay the marinated beef and everything on top of the rice until the rice is cooked.
Before serving add (B) to the rice
An ideal winter lunch, says Gilbert. This is aone dish ' lazy' meal but a healthy one. If you do not like beef, you can substitute chicken thigh, boned, for the meat.