Beef Bowl Inverse Recipe

Wednesday, October 16, 2013

A pile of rice, tender beef and mushrooms with vegetables sits beneath a soft-set fried egg in this classic Mauritian dish!
Beef Bowl Inverse/Bol Renverse Recipe from www.anyonita-nibbles.com
Feeds 2 adults

Beef Bowl Inverse Recipe 

Bol Renverse is a popular Mauritian dish and this Beef Bowl Inverse is a nod in that direction. This dish is subtly flamboyant and touts mystery from the start. Traditionally, you're meant to serve it on a plate with the bowl still covering the goodness inside. Then when the bowl is lifted, everyone's meant to ooooh and ahhh and applaud the chef on their cunning. It's dinner and a show in one without the pesky danger of flambe.

Much like a stir fry, anything you want can go in your reverse/inverse. If you've got veggies to use up before they rot, then this makes a refreshing change from the usual everything but the kitchen sink stew. Plus, that silky soft set yolk just coats everything in a velvet blanket of protein and eggy goodness. It's definitely the best part of the dish. If you like your yolks runny.

Remember: if you plan on serving this dish to children, pregnant women or the elderly, you've got to cook that yolk all the through. People with compromised or underdeveloped immune systems can get salmonella-induced food poisoning from runny eggs, so says medical staff around the globe. At the very least, if you must feed runny eggs to anyone in the at risk group, be sure to use pasteurized eggs as these carry a lesser risk.

Two plates of Beef Bowl Inverse, Mauritian Bol Renverse from www.anyonita-nibbles.com

Ingredients:

For the
1 tsp rice wine vinegar
1 tbsp cornflour
1 cup frozen peas
1 cup mushrooms, sliced
1 onion, diced
1 carrot, peeled and cut in thin batons
2 eggs
2 tbsp oyster sauce
2 tbsp garlic granules
3 tbsp light soy sauce
200g beef sirloin, thinly sliced
250ml cold water
rice to serve
sunflower oil




Instructions:

Beef Bowl Inverse (Bol Renverse)
  1. Mix the cornflour and water together in small bowl, until no lumps appear.
  2. Meanwhile, put some rice on to boil.
  3. Add some oil to a wok and cook the onion. Once slightly soft, sprinkle with garlic granules and reduce the heat if necessary to ensure the garlic doesn't burn. Add the beef and cook for about 1 minute, add the carrots and mushrooms and cook for a further 2 minutes. 
  4. Pour in the soy sauce, oyster sauce, rice wine vinegar and season with a bit of pepper.
  5. Add the cornflour paste and give a good stir. Allow everything to cook for about 4 minutes or until the vegetables are tender and the beef is done to your liking. Toss in the peas for the last minute, just to warm through.
  6. Remove the rice from the heat and set aside once finished cooking.
  7. Heat a little oil in a small frying pan and fry the eggs sunny side up until desired doneness.
  8. For the renverse/inverse: divide the beef and vegetables between two equal-sized bowls. Top with the rice and press down firmly. Turn the bowls out onto a plate. Everything should slide out in a domed shape. Top with an egg and recover to serve if you like the drama of dinner theater.
Overhed of Mauritian Beef Bowl Inverse/bol renverse from www.anyonita-nibbles.com
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