John Myers
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Beef with Sugar Snap Peas and Yellow Basmati Rice
The perfect beef with sugar snap peas and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Beef with sugar snap peas:
- 210 g Steak hip
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Oyster sauce
- 50 g Sugar snap
- 1 Red chilli pepper
- 1 Stalk Lemongrass
- 1 Clove of garlic
- 1 piece Ginger approx. 10 g
- 1 tbsp Sunflower oil
- 200 ml Beef broth (1 teaspoon instant broth)
- 1 tsp Coconut blossom sugar
- 0,5 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 tsp Sweet soy sauce
- 1 tbsp Tapioca starch
- 2 tbsp Cut, fresh coriander
Yellow basmati rice:
- 75 g Basmati rice
- 175 ml Water
- 0,5 tsp Salt
- 0,5 tsp Turmeric
Serve:
- 2 * ½ kleine Tomate
- 2 sharpen Basil
Beef with sugar snap peas:
- Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Marinate beef strips with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and oyster sauce (1 tbsp) for about 2 hours. Clean / unthread the snow peas and cut in half at an angle. Clean / core the chilli pepper, wash and finely dice. Peel the lemongrass, cut in half lengthways and cut very fine pieces. Peel and finely dice the ginger and clove of garlic. Clean / wash the coriander, shake dry and cut finely. Heat sunflower oil (1 tbsp) in the wok, add the beef strips, sauté / stir fry vigorously for 3 – 4 minutes and slide to the edge of the wok. Add chili peppers, lemongrass pieces, ginger cubes and garlic clove cubes and sauté / stir fry. Finally add the sugar snap peas and stir-fry as well. Mix the beef broth with the remaining marinade and deglaze / pour over the beef with sugar snap peas. Season with coconut blossom sugar (1 teaspoon), mild curry powder (½ teaspoon), sweet soy sauce (2 teaspoons), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer gently for a few minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and fold in the cut coriander.
Yellow basmati rice:
- Bring basmati rice (75 g) in water (175 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 approx. 20 minutes.
Serve:
- Press the rice into a funnel (10 cm diameter / alternatively use a cup) and turn it onto the plate. Add beef with sugar snap peas, garnish with basil tip and half a tomato and serve.
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