Steak Curry Pilaf: A Special In-Flight Meal at Home
[Kawaji No. 1 Rice + Beef] A Meal from the Skies: Simple In-Flight Steak Curry Pilaf
This in-flight meal recipe was inspired by the longing for travel during these times. It’s designed to be simple and accessible for anyone, requiring no complex ingredients or lengthy preparation. The Steak Curry Pilaf is unique because it’s cooked by stir-frying with curry powder and butter, without adding water. The rice grains are directly coated and sautéed with curry, preserving its authentic flavor. The tender, medium-rare steak paired with the chewy texture of Kawaji No. 1 rice creates a delightful culinary experience. For those missing travel, why not soothe your wanderlust with this homemade in-flight meal?
Ingredients (Serves 1)- 1 cup Kawaji No. 1 rice
- 1 piece beef sirloin (about 150-200g)
- 1 Tbsp curry powder
- 10g butter
- 1 egg
Cooking Instructions
Step 1
Wash the Kawaji No. 1 rice thoroughly and soak it in water for 1 to 2 hours. If you’re short on time, you can cook it immediately after washing.
Step 2
Transfer the soaked rice to a pot. Add water so that it covers the rice by about 0.5 to 0.7 cm. Bring to a boil over medium-high heat, then reduce to medium heat and cook for about 25 minutes.
Step 3
Transfer the cooked rice to a frying pan. Add the curry powder and butter. Stir-fry over low heat, ensuring the rice grains don’t clump together. Turn off the heat and continue to stir for another 1-2 minutes using the residual heat to enhance the curry aroma.
Step 4
Scoop the curry-fried rice into a foil container or serving dish.
Step 5
Heat a pan well. Add the sirloin steak and 10g of butter.
Step 6
Sear the steak over high heat: 4 minutes for the first side and 3 minutes for the second side, aiming for a medium-rare doneness. Adjust cooking time based on the thickness of the steak.
Step 7
Once cooked, immediately wrap the steak tightly in foil without letting it cool. Let it rest for 10 minutes. While the steak is resting, prepare the fried egg.
Step 8
Lightly grease another pan and fry the egg over low to medium heat until the yolk is cooked to your preference (sunny-side up with a runny yolk is recommended).
Step 9
Unwrap the rested steak and cut it into desired pieces. To seal in the juices and give it a slight sear, place the steak pieces onto a hot, dry pan over high heat for a few seconds, as if coating the surface.
Step 10
Arrange the steak slices and fried egg beautifully on top of the curry pilaf. Your homemade in-flight meal, Steak Curry Pilaf, is ready to be enjoyed with the excitement of travel!
Step 11
Kawaji No. 1 rice is truly impressive with its chewy texture and subtle sweetness. It releases a unique sweet aroma when freshly cooked, and maintains its chewy, sticky texture even after cooling. Despite its stickiness, it cooks up fluffy without clumping, making it excellent for fried rice, kimbap, and other dishes. If you want to highlight chewy texture and a gentle sweetness, Kawaji No. 1 rice is highly recommended.
