Aromatic rice soup with steak

Ingredients for 6 servings:

• 2 liters of broth (meat or hearty vegetable broth)
• 400 g rice, cooked, from the day before
• 150 g beef steak(s)
• 1 small carrot(s)
• 5 m.-large mushrooms
• 4 spring onions
• 20 g ginger
• 1 stalk of lemongrass
• 1 clove(s) garlic
• ½ chili pepper(s)
• ½ tsp sea salt
• ½ tsp peppercorns
• 1 tbsp lemon juice
• 2 tbsp fish sauce (Nam Pla)
• 1 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Asian style leftover rice

Wash the steak, pat dry, and fry in a hot grill pan (or a non-stick pan) without any fat on both sides for about 3 minutes. Salt the steak on both sides and wrap it in aluminum foil, set aside, and let it rest. Place the peeled and coarsely chopped garlic, ginger, and lemongrass in a mortar and pestle along with the sea salt and peppercorns and grind to a paste. Peel the carrot and cut into fine strips (julienne). Clean the mushrooms and slice them thinly. Clean the spring onion and slice it into rings. Bring the stock to a boil. Add the garlic, ginger, and lemongrass paste. Add the fish and soy sauce, and simmer for about 2 minutes. Reduce the heat to the lowest setting and add the vegetables. Fluff the rice slightly with a fork, add it to the stock, and simmer for 1-2 minutes. Season with lemon juice, salt, and pepper, and remove from the heat. Remove the steak from the foil and cut into slices as thin as possible. Use approximately 5 strips per serving as a filling.