Indonesian Spiced Beef with Stir-Fried Vegetables, Rice and Coriander Yoghurt

Steps

1. Combine rice, water and salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Heat a drizzle of oil in a large pot on high heat. Cook beef, onion and carrot for about 6 minutes, breaking up mince with a wooden spoon, until onion is soft and mince is brown. Add nasi goreng spice paste, cook for a further minute. Stir through water and cook for 2 minutes or until water has evaporated. Season to taste with salt and pepper. Turn off heat, cover and set aside.
3. While beef is cooking, prepare stir-fried vegetables. Mix sesame oil, sweet chili and soy sauce together in a small dish and set aside. Thinly slice cabbage; remove core and seeds from capsicum and thinly slice; cut broccoli into small florets. Heat a drizzle of oil in a large fry pan (preferably non-stick) on high heat. Add vegetables and stir-fry for about 4 minutes or until vegetables are wilted but still crunchy. If they start to brown add 1 tablespoon water. Add sauce mixture and cook a further 1–2 minutes, or until sauce has reduced and has coated vegetables. Season to taste with salt and pepper.
4. In a small bowl, mix all coriander yoghurt ingredients together and season with salt and pepper.
5. Spoon ¾ cup of cooked rice per person onto each plate. Top with stir-fried vegetables and Indonesian spiced beef then dollop over coriander yoghurt.