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Steamed vegetable rice, fried beef stew n steamed cabbages

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We hope you got benefit from reading it, now let’s go back to steamed vegetable rice, fried beef stew n steamed cabbages recipe. To cook steamed vegetable rice, fried beef stew n steamed cabbages you need 10 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Steamed vegetable rice, fried beef stew n steamed cabbages:
  1. Get 1 cup rice. Cleaned n dried. I always clean my rice before any other preparations for it to dry
  2. Use 150 gms beef meat
  3. Provide 14 pc cabbages
  4. Provide 2 medium onions
  5. Use 2 medium tomatoes
  6. You need 1 pc courgettes
  7. Prepare 2 pcs carrots
  8. You need 2 pcs Garlic cloves-
  9. Take Cooking oil
  10. Use Salt
Steps to make Steamed vegetable rice, fried beef stew n steamed cabbages:
  1. For beef, clean it n drain the excess water in a low heat.
  2. Add cooking oil n brown your meat.
  3. Add onions, salt, garlic n tomatoes. Give it a nice mix n let it cook till almost ready. Add some little water for the gravy n continue cooking till done. Put of the heat.
  4. For rice, bring 1 34 water to boil, add salt n a little cooking oil/ margarine. Let it boil then add your rice. Reduce the heat n let it cook on a low heat. Mean while be preparing other vegetables as you are doing vegetable rice.
  5. Dice courgettes, carrots, onions, green pepper n set aside. You may opt to toss/ saute them or not. Personnaly i didnt.
  6. While your rice is almost ready, like 5 mins before time, add in your vegetables.
  7. Using a kitchen fork, give it a good mix.
  8. Put off the heat if ready then cover it for 5 mins.
  9. Mean while be steaming your cabbages. For steaming method, you add all your ingredients together. I.e very little cooking oil or margarine, onions, salt to taste, cabbages n carrots. Mix nicely n let them cook for only 10 mins on low heat.
  10. Serve when everything is ready. Enjoy your meal. Note 1: Food presentation is so crucial when serving. 2: Always garnish your meal.

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