Indian Street Food Co. is Hemant Bhagwani’s tribute to India’s incredible street eats. Four distinct Indian elements — spicy, sweet, sour and pungent — are all found in the creative dishes, and guests are encouraged to eat with their hands. The tasty chili beef fry sandwich is best spilt and paired with a lighter side dish as the soy sauce and stock ups the sodium content, giving you over half a day’s worth of sodium!

Nutrition Facts
Kerala chili beef sandwich
Serving size: (318.7 g)      % Daily Value
Calories 676    
Total Fat 25.8 g                  40% 
Sodium 1243 mg               52%
Carbohydrates 63.7 g       21%
Protein 46.8 g

ROSE’S HEALTHY TAKE:  Stir-fried beef and rice

Serves 6 • Prep time 20 min • Cooking time 35 min 

Ingredients
1 cup basmati rice 
1 cup water or low-sodium chicken stock 
3/4 cup low-sodium beef or chicken stock
1/4 cup hoisin sauce
1 1/2 tbsp low-sodium soy sauce
1 1/2 tbsp rice vinegar
1 1/2 tsp sesame oil
4 tsp cornstarch
2 tsp finely chopped garlic
1 1/2 tsp finely chopped ginger
1 tsp hot sauce (Sriracha)
1 lb sirloin beef, sliced thinly
2 tbsp all-purpose flour
3 cups thinly sliced mushrooms
1 1/2 cups thinly sliced onions
1 1/2 cups thinly sliced carrots
1/4 cup cilantro
2 tsp toasted sesame seeds

Preparation
1. Preheat the oven to 450°F. Spray a 9-inch square baking dish with veg oil. Bring rice and 1 cup of water or stock to a boil. Cover and simmer on lowest heat for 10 minutes. Let cool, covered, for 10 minutes.

2. For the sauce, combine 3/4 cup stock, hoisin and soy sauces, vinegar, sesame oil, cornstarch, garlic, ginger and hot sauce. Set aside.

3. Heat a large skillet sprayed with veg oil until very hot. Spread rice evenly overtop. On medium-high heat, let rice sit for 10 minutes or until the rice begins to slightly brown and become crisp. Toss rice until crisp and spread over the bottom of the baking dish.

4. For the stir-fry, dust the meat with flour. Spray non-stick skillet with veg oil and sear beef on high heat until cooked to medium. Set aside.

5. Wipe skillet, respray and sauté mushrooms. Add onions then carrots. Add sauce and cook until it thickens. Place meat over rice, then pour sauce overtop. Add cilantro and sesame seeds and bake for 5 minutes.

Nutritional analysis (per serving): Calories 306, Protein 20.8 g, Carbohydrates 43.1 g, Fibre 2.6 g, Total fat 5.8 g, Saturated fat 1.5 g, Cholesterol 28 mg, Sodium 366 mg