John Myers
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Beef with Sugar Snap Peas in Wok and Yellow Basmati Rice
The perfect beef with sugar snap peas in wok and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Beef with sugar snap peas in a wok:
- 200 g Steak hip
- 1 tbsp Dark soy sauce
- 1 tbsp Ketchup Manis
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine
- 1 tbsp Peanut oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 200 g Sugar snap
- 100 g ½ Gemüsezwiebel
- 50 g 1 Möhre
- 400 ml / 1 tsp instant stock Beef broth
- 1 Teaspoon / alternatively teaspoon instant chicken broth Glutamate
- 1,5 tbsp Tapioca starch
Yellow basmati rice:
- 75 g Basmati rice
- 275 ml Water
- 0,25 tsp Salt
- 0,5 tsp Ground turmeric
Serve:
- 2 Stalk Parsley for garnish
Beef with sugar snap peas in a wok:
- Wash the beef, pat dry with kitchen paper, first cut into slices and then into strips (this works particularly well if the meat is frozen!). Marinate the beef strips with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp) and rice wine (1 tbsp) for about 30 minutes. Clean / remove the threads from the snow peas, wash, drain well and cut in half at an angle. Peel the vegetable onion, first cut into thick wedges and then into pieces / assemble apart. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Heat peanut oil (1 tbsp), add the drained, marinated beef strips, fry vigorously / stir-fry, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and slide to the edge of the wok. Add the vegetables (carrot blossom slices + vegetable onion pieces and sugar snap peas) one after the other and sauté / stir-fry. Deglaze / pour in the beef broth + marinating liquid and simmer with the lid on for approx. 6 – 8 minutes. Season with glutamate (1 teaspoon / alternatively 1 teaspoon chicken broth in-stant) and finally thicken with the tapioca starch (5 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring basmati rice (75 g) to the boil in water (275 ml) with salt (¼ teaspoon) and turmeric (½ teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add beef with sugar snap peas in a wok and garnish with parsley, serve.
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