John Myers
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Chinese Beef with Vegetables and Basmati Rice
The perfect chinese beef with vegetables and basmati rice recipe with a picture and simple step-by-step instructions.
Chinese beef with vegetables:
- 250 g Hip steak
- 3 tbsp Sweet hoisin sauce
- 3 tbsp Sweet soy sauce
- 3 tbsp Sherry
- 100 g Carrot sticks TK (own production!)
- 100 g Onion pieces
- 25 g Spring onion rings TK (own production!)
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 2 tbsp Sunflower oil
- 200 ml Beef broth (1 teaspoon instant)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Light rice vinegar
- 1 tsp Liquid honey
Basmati rice:
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
- 0,5 tsp Turmeric
Serve:
- Parsley for garnish
Chinese beef with vegetables:
- Remove the tendons from the steak, wash it and cut it into strips. Marinate the beef strips with sweet hoisin sauce (2 tbsp), sweet soy sauce (2 tbsp) and sherry (2 tbsp) for about 2 hours, peel the onion and cut into pieces. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in the wok, fry the drained beef strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion pieces, carrot sticks and spring onion rings) and sauté / stir fry. Deglaze / pour in the beef stock (200 ml) and simmer / boil everything with the lid on for about 8-10 minutes. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), light rice vinegar (1 teaspoon) and liquid honey (1 teaspoon).
Basmati rice:
- Bring rice (150 g) to the boil in water (350 ml / 1/2 teaspoon salt) with turmeric (1/2 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the Chinese beef with vegetables and garnish with parsley, serve.
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