John Myers
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Asian Pepper Beef, Vegetables & Jasmine Rice
The perfect asian pepper beef, vegetables & jasmine rice recipe with a picture and simple step-by-step instructions.
Pepper beef:
- 600 g Beef rump steak
- 35 g Fresh ginger
- 2 Garlic cloves
- 1 tsp Telly cherry pepper
- 1 tbsp Oil
Vegetables:
- 150 g Sugar snap
- 1 Red peppers
- 1 Carrot
- 2 Onions
- Salt
Sauce:
- 8 tbsp Soy sauce chinese
- 60 g Apricot jam
- 2 tsp Sambal Oelek
- Oil
- 1 tsp Food starch
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 200 ml Water
- 1 tsp Telly cherry pepper
- 1 tsp Szechuan pepper
Decoration:
- Sesame
Garnish:
- Jasmine rice
Pepper beef:
- Cut the beef. Peel the ginger. Chop the ginger and 1 clove of garlic and marinate the beef with Telly cherry pepper, oil and the ginger / garlic!
Vegetables:
- Clean the snow peas and blanch them in salted water for 3 minutes and rinse with cold water. Clean, wash and roughly cut the peppers. Peel the onions and cut into wedges! Peel the carrot and score with a zest vein! Cut into flower slices. What you learned in your apprenticeship over 20 years ago can be used again and again! 🙂
- Heat the oil in a pan. Fry the meat in 2 portions over high heat for 2-3 minutes and remove. Heat the oil in the frying fat. Fry the onions in it over a medium heat for 2 minutes. Then add peppers and carrot blossoms! Mix 2 teaspoons of sambal olek with 8 tablespoons of soy sauce and 60 g of apricot jam and add to the onions.
- Pour 4,200 ml of water to the onions and bring to the boil. Dissolve 1 teaspoon of cornstarch in a little cold water. Pour the starch into the sauce while stirring and bring to the boil. Cook rice on the side according to the instructions on the packet!
- Then finally add snow peas, meat and peppers to the sauce and simmer for a short time.
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