John Myers
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Beef and Pepper Wok with Yellow Basmati Rice
The perfect beef and pepper wok with yellow basmati rice recipe with a picture and simple step-by-step instructions.
Beef and pepper wok:
- 300 g Hip steak
- 2 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Sherry
- 1 Red, yellow and green peppers 500 g / cleaned approx. 425 g
- 1 Red onion approx. 50 g
- 1 Onion approx. 50 g
- 1 Clove of garlic
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 2 tbsp Sunflower oil
- 200 ml Beef broth (1 teaspoon instant broth)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
Tapioca starch
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 0,5 tsp Turmeric
Serve:
- Parsley stalks for garnish
Beef and pepper wok:
- Wash the meat, pat dry with kitchen paper, cut into strips and marinate with oyster sauce (2 tablespoons), dark soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons) and sherry (2 tablespoons) over a longer period of time. Preferably overnight! Clean and wash the peppers and cut into strips. Peel and halve the onions and cut into thin slices. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Put the marinated meat in a kitchen sieve and drain well. Catch the marinade. Mix the beef broth with the collected marinade. Heat sunflower oil (1 tbsp) in a wok, add the strips of meat, fry vigorously / stir-fry and take out again. Add sunflower oil (1 tbsp) to the wok and fry / stir-fry the vegetables () in it. Deglaze / pour in the beef stock and marinade mixture and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the meat and let everything simmer / cook with the lid on for about 7 – 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) mixed in a little cold water.
Yellow rice:
- Bring basmati rice (100 g) in water (300 ml) with salt (½ teaspoon) and turmeric (½ teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a mold (here: a funnel with a diameter of 10 cm!) And turn it onto the plate. Add the beef and pepper wok, garnish with parsley and serve.
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