Beef and Pepper Wok with Cashew Rice

Beef and pepper wok:

1. Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the beef strips with light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp) and tapioca starch dissolved in a little water (1 tbsp) for about 30 minutes. Ginger and peel and finely dice. Clean / core the chilli pepper, wash and finely dice. Clean and wash the peppers and cut into strips. Heat peanut oil (2 tbsp) in a wok and briefly fry / stir-fry the ginger cubes and chilli pepper cubes. Add the marinated beef strips and stir-fry with. Push everything to the edge of the wok and add the paprika strips and fry / stir-fry. Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Take everything out of the wok. Put the oyster sauce (4 tbsp) in the wok, bring to the boil briefly and put the beef strips with the pepper strips back into the wok. Briefly stir-fry everything and serve as soon as possible.

Cashew rice: (For 2 – 3 people)

1. Bring basmati rice (150 g) to the boil in water (350 ml), stir well and cook with the lid closed on the lowest temperature level for about 20 minutes. Peel and dice the onion. Clean, wash and cut the spring onions into rings. Halve the cashew nuts lengthways, fry them in a pan without oil, stir-fry and remove them as soon as they begin to roast. Warning: can burn! Put butter (2 tbsp) in the pan and fry / stir-fry the onion cubes with the spring onion rings. Add everything (roasted cashew nuts, onion cubes + spring onion rings) to the cooked rice and mix well.

Serve:

1. Press the rice into a cup and turn it onto the plate, add the beef and bell pepper wok and serve.