Roast beef with snow peas and rice

Ingredients for 3 servings:

• 700 g roast beef
• 100 g sugar snap peas
• 6 tbsp beef broth, instant
• 1 cup(s) rice
• 2 cups water
• 500 ml water
• 2 tbsp cornstarch
• 1 bunch of mixed herbs
• 6 tbsp oil
• 2 onions
• 1 tbsp butter
• salt and pepper
• e.g. turmeric

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sunday roast

Salt the beef and sear it on all sides in a roasting pan in hot oil, but don’t overcook it. When the meat is nicely browned, remove it from the heat. Peel the onions, roughly quarter them, and add them to the roast. Sprinkle the herbs under and on top of the roast (e.g., rosemary, lemon balm, and chives). Cover the roasting pan and braise the meat in the oven at 180°C (fan oven, 200°C top/bottom heat) for at least 1 hour, and no more than 1.5 hours (otherwise the roast will be too dry). After half an hour, heat the water for the rice (don’t forget to add salt; I also like to color the rice with turmeric). When the water is boiling, prepare the rice according to the package instructions. Remove from the heat in good time and let it stand until the roast is done. Remove the meat from the roasting pan and keep warm. Remove the meat juices from the roasting pan with 500 ml of water. Alternatively, you can heat the water with beef bouillon granules in a separate pot. Then, mix the cornstarch with a little cold water, add to the sauce, and bring to a boil while stirring with a whisk. Season to taste, slice the meat, and let it simmer briefly in the sauce. Rinse the snow peas briefly and then fry them briefly in a pan with butter until they are nice and crisp and slightly translucent. Serve the meat with the sauce, snow peas, and rice.