Asian vegetable stir-fry with steak strips and rice

Ingredients for 4 servings:

• 1 clove(s) garlic
• 1 small piece(s) of ginger
• 1 Thai chili pepper(s), red
• 400 g beef steak(s) from the rump
• 1 pot of beef bouillon “Bouillon pur Beef” or 2 tsp granulated stock
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• some coriander leaves
• 200 g rice (wild rice, basmati rice, or jasmine rice)
• Salt
• 1 bell pepper(s), red
• 3 tbsp peanut oil
• 250 g broccoli florets
• Pepper, mixed or black, freshly ground
• 1 handful of Thai basil leaves, torn, approx.

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Peel the garlic clove and dice finely. Peel the ginger and dice finely. Chop the chili pepper, with or without seeds. Pat the steak dry (rinse if necessary) and cut into strips. In a bowl, combine the bouillon or stock powder with about 3 tablespoons of warm water, soy sauce, sesame oil, diced garlic and ginger, chopped chili, and chopped coriander. Marinate the steak strips for at least 2 hours—but preferably overnight. Cook the rice in salted water according to the package instructions. Halve the bell pepper, trim, rinse, and cut into strips. Remove the steak strips from the marinade. Heat a wok, add about 1 to 2 tablespoons of peanut oil, and once hot enough, fry the steak strips on all sides for about 4 minutes. Set aside, add about 1 tablespoon of peanut oil to the wok and fry the broccoli florets for about 5 minutes, then add the bell pepper strips and fry briefly. Then add the marinade from the steak strips and simmer for about 3 minutes. Then stir in the steak strips and rice and sprinkle everything with the torn Thai basil leaves. If the summer is very hot, you can also serve the rice cold. Instead of rice, you can also use rice noodles. These can also be served cold. If you like, you can also serve with Asian chili sauce.