Yield
Makes about 2 servings (10-12 rice balls)
Prep Time
8 min
Cook Time
5 min
Total Time
13 min


Ingredients

  • 80g Beef, eye of round
  • 1 whole shallot, sliced in rings
  • 1 whole lime, sliced into wedges
  • 1 Red thai chilli, sliced
  • 1 bunch of green onion
  • 1 tbsp extra virgin oil
  • 2 tbsp taco seasoning
  • 2 cups cooked hot or reheated USA white rice
  • Salt & pepper to taste

Materials

  • Mixing Bowl
  • Chefs knife
  • Cutting board
  • Baking sheet
  • Wire rack
  • Tongs
  • Skillet/Frying pan

Directions

  1. In a mixing bowl combine rice crouton mixture with taco seasoning and mix well
  2. With your skillet preheated on high, add extra virgin olive oil then add steak
  3. Sear your steak on 2 minutes per side, add your lime wedges and shallot rings to brown. Remove all contents and place on baking sheet with wire rack to rest
  4. Using your chef knife, Hand-cut beef into sheets, then strips, then chopped cubes.
  5. Roll 3 tablespoon of mix into a ball; indent the rice ball with your finger and press in an piece of
    steak while forming the rice around the steak, seal with more rice mixture . Repeat to make 10-12 rice balls.
  6. To plate, arrange your rice balls, sliced chillies, charred shallots and lime wedges
  7. Garnish with chopped green onions

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