Macau Baked Steak Rice
Classic Macau-Portuguese baked steak rice, tender steak with rich tomato sauce and cheesy fried rice, golden and stretchy after baking, a comfort dish.
Ingredients
14 items- Steak (sirloin or ribeye) 200g
- Rice 2 bowls
- Onion 1/2
- Green bell pepper 1/2
- Tomato 1
- Eggs 2
- Shredded cheese (mozzarella or cheddar) 50g
- Ketchup 2 tbsp
- Soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Black pepper to taste
- Cooking oil as needed
Nutrition
Steps （7 steps）
Tenderize the steak on both sides with a mallet, season with salt and black pepper, drizzle 1 tbsp wine, marinate for 15 minutes.
Dice onion and bell pepper, peel and dice tomato, beat eggs in a bowl; set aside.
Heat a pan over medium-high heat, add 1 tbsp oil. When hot, sear steak 1-2 minutes per side until browned (medium-rare). Remove and slice into strips.
Add another tbsp oil in the pan, scramble eggs over high heat, then add onion and bell pepper; stir-fry until fragrant. Add rice, tomato cubes, and all seasonings; toss well on high heat.
Transfer the fried rice into a baking dish, arrange steak strips on top, and sprinkle evenly with shredded cheese.
Preheat oven to 200°C. Bake the dish on the middle rack for 10-15 minutes until cheese melts and turns golden.
Remove from oven, garnish with a pinch of parsley or black pepper, and serve immediately.
Tips
Pounding the steak before marinating ensures tenderness; use day-old rice for distinct grains; adjust baking time according to your oven until the cheese surface is golden brown.
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