Kai Si Ming
Kai Si Ming is a hearty, one-pot wonder that combines rich flavors and wholesome ingredients for the perfect weeknight dinner. This Australian comfort food classic features tender minced beef, vibrant shredded cabbage, and nutrient-packed green beans, all simmered to perfection with fragrant aromatics, soy sauce, Worcestershire sauce, and tomato paste for a savory, umami-packed base. The addition of uncooked rice allows it to soak up the flavorful beef stock, creating a satisfying, risotto-like texture that’s both filling and delicious. Ready in under an hour, this dish is easy to make and perfect for feeding a crowd, making it a budget-friendly choice for families. Serve it hot on its own or pair with crusty bread or a fresh garden salad for a complete meal. If you're looking for a simple, comforting recipe loaded with vegetables and big flavors, Kai Si Ming is the dish for you!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium, diced brown onion
- 2 minced garlic cloves
- 500 grams minced beef
- 1 small, shredded white cabbage
- 2 medium, grated carrot
- 150 grams, trimmed and chopped green beans
- 1 cup uncooked white rice
- 3 cups beef stock
- 4 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.
Add the minced beef to the pot. Cook, breaking apart with a wooden spoon, until the meat is fully browned and no longer pink, about 6-7 minutes. Drain off any excess fat if necessary.
Stir in the shredded cabbage, grated carrot, and chopped green beans. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the uncooked white rice to the pot. Stir well to coat the rice in the mixture.
Pour in the beef stock and add the soy sauce, Worcestershire sauce, tomato paste, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 25-30 minutes, stirring occasionally to prevent sticking, until the rice is cooked and has absorbed most of the liquid.
Taste the dish and adjust seasoning if needed. Serve hot, either as a standalone meal or accompanied by crusty bread or a side salad.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
