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Have Leftover Steak? Turn it Into Mamou’s Steak Rice

December 3, 2017

Ask people where to find the best steak in Manila, and Mamou is probably one of the most common answers. Over the years, it has cemented itself as one of the best places to find a great cut of meat in the city, in spite of the fact that it styles itself as a home kitchen, and not a steakhouse. Their dry-aged cuts are the most popular, imparting a concentrated beefy flavor that’s beautifully funky. What’s awesome at Mamou is that the more casual setting means you don’t feel pressured to order fancy sides—instead, you can eat your steak with the most comforting, familiar accompaniment—their steak rice.

Arguably just as popular as the steak itself, this bowl is unassuming at first, but holds so much flavor in each bite. It gets all that garlicky umami from the Knorr which is generously poured into cups of white or red grains. The Knorr enhances the flavor of the beef fat from the steak, making the rice an incredibly indulgent dish that often steals the show from the main. This doesn’t mean you should skimp out on the steak here; this is the best recipe for meaty leftovers so it must start with a great steak. Choose the right cut (rib-eye often works best), and ensure the meat has a great fat ratio. The roles of both the fat and Knorr complement each other, which makes this recipe so rewarding. Here, we’ll show you how to achieve Mamou’s steak rice step by step.


Mamou Steak Rice

Total Time: 30 minutes
Yield: 2 servings

Ingredients

  • 2 cups cooked white rice
  • 1/3 cup diced cooked/leftover steak
  • 2 tbsp. butter
  • 2 tbsp Knorr Liquid Seasoning
  • pepper, to taste

Procedure

  1. In a pan over medium high heat, melt the butter.
  2. Add steak and any juices and cook until slightly crisp, about 3-5 minutes.
  3. Add the rice and cook, stirring constantly to remove any clumps of rice.
  4. Add KLS and pepper and stir until each grain is colored and the rice is heated and cooked through.
  5. Serve.
Pamela Cortez Pamela Cortez Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr. FOLLOW
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