John Myers
Contents
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Ingredients
- 250 g Steak hip
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tsp Garlic powder (Garlic power / alternatively a diced garlic
- 1 bunch Spring onions approx. 250 g
- 1 piece Ginger approx. 20 g
- 4 tbsp Sunflower oil
- 2 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce
- 1 tsp Brown sugar
- 200 ml Beef broth (1 teaspoon instant)
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tbsp Tapioca starch
- 100 g Basmati rice
- 230 ml Water
- 0,5 tsp Salt
Instructions
- Clean / strip the steak hips, wash and pat dry with kitchen paper. Now cut the steak hip into slices and then into strips. Marinate the beef strips with light soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and garlic powder (1 teaspoon) for about 30 minutes. Clean and wash the spring onions and cut diagonally into pieces approx. Peel and finely dice the ginger. Heat sunflower oil (2 tbsp) in a wok and fry the beef ripe vigorously / stir fry and remove. Pour sunflower oil (2 tbsp) into the wok, heat it and add the spring onion pieces, diced ginger and cashew nuts and sauté / stir-fry everything for a few minutes. Season with light soy sauce (2 tbsp), sweet soy sauce (2 tbsp) and brown sugar (1 tbsp) and deglaze / pour over the beef stock (200 ml). Stir in the oyster sauce (2 tablespoons) and sesame oil (1 teaspoon), add the beef strips again and let everything simmer / cook for 5 - 6 minutes. Finally, thicken with tapioca starch (1 teaspoon) mixed in cold water and then slide the wok off the stove. Stir basmati rice (100 g) into salted water (230 ml water / 1/2 teaspoon salt), bring to the boil briefly and cook on the lowest heat with the lid for about 20 minutes. Tear through with a fork and allow to evaporate a little. Squeeze basmati rice firmly into a cup that has been rinsed with cold water and turn it out onto the plate. Add the beef with cashew nuts and serve.
