John Myers
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Asian Wok with Beef, Vegetables and Basmati Rice
The perfect asian wok with beef, vegetables and basmati rice recipe with a picture and simple step-by-step instructions.
Asia wok:
- 240 g Hip steak
- 1 tbsp Dark soy sauce
- 1 tbsp Ketchup Manis
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine
- 150 g / cleaned approx 1 rote Paprika
- 150 g / cleaned approx 1 gelbe Paprika
- 100 g Sugar snap
- 100 g 2 Möhren
- 100 g 1 Zwiebel
- 1 Knoblauchzehe
- 1 Piece the size of a walnut Ginger
- 1 rote Chilischote
- 2 tbsp Peanut oil
- 200 ml Clear broth (1 teaspoon instant broth)
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Ketchup Manis
- 1 tbsp Rice wine
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,25 Cup Fresh, sliced coriander
- 1 tbsp Tapioca starch
Basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
Asia wok:
- Wash the steak, pat dry with kitchen paper, first cut into slices and then into strips. (Tip: This works particularly well if the meat is a bit frozen!). Marinate the meat strips with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp) and rice wine (1 tbsp) for about 1 hour. In the meantime, prepare the vegetables. Clean and wash the peppers, first cut into strips and then into small diamonds. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Peel the onion, cut in half and cut into wedges / assemble apart. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add / heat peanut oil (2 tbsp), add the marinated hip steak strips and fry vigorously / stir-fry. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion wedges, carrot blossoms and peppers + sugar snap peas) and stir-fry with them. Deglaze / pour in the clear broth (200 ml) and add oyster sauce (2 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken broth) , coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Fold in the cut coriander (¼ cup), let everything simmer for about 6 – 8 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Basmati rice:
- Bring basmati rice (100 g) to the boil in salted water (300 ml water / ½ teaspoon salt), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the Asian wok and serve with chopsticks if necessary.
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