Chinese Rice with Beef

• 1 tsp extra-virgin olive oil
• 3/4th pound beef round steak, cut into cubes
• 2 extra large beef bouillon cubes
• 4 cups water
• 1/2 stick of butter
• 1 cup long grain white rice
• 1/2 cup sliced almonds
• 1/2 cup thinly sliced scallions
• 1 Tbs. soy sauce

pinch of coarse salt

1. Heat the oil in a skillet over medium high. Add the beef cubes, season with a small pinch of salt, and sear on both sides, about 5 minutes total. Remove from the pan and set aside. (if you have any burned marks, wipe that out of the pan. But any good browned bits can stay. That’s flavor, man.)
2. In the meantime, bring the water to a simmer in a small saucepan. Add the bouillon cubes and let them dissolve.
3. Melt the butter in the pan, then add the rice. Toast the rice in the butter for about two minutes, then add three cups of water to the pan. Cover the let the rice cook on medium for 12 minutes. Uncover, give the rice a stir, and let it finish cooking for another 5 minutes. If you need to add any seasoned water, you have that reserved cup! See, we didn’t forget about it. You could also probably even add the beef back right now.
4. After 5 minutes, give the rice and beef a good stir, and garnish with the scallions, almonds and soy sauce. Inhale.
5. Serves 4. You will freak.