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Beef with Vegetables and Fried Rice

5 from 4 votes
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Beef with vegetables:

  • 240 g Steak hip
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Rice wine
  • 4 big pinches Coarse sea salt from the mill
  • 180 g Sprouts (mongoose seedlings!)
  • 150 g 1 Red pepper
  • 125 g Snow peas
  • 100 g Snack carrots
  • 100 g 1 Onion
  • 2 tbsp Sunflower oil
  • 400 ml Clear broth with beef (1 teaspoon instant broth)
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Oyster sauce
  • 0,5 tsp Chili oil
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 1 tbsp Tapioca starch or corn starch

Fried rice:

  • 80 g Basmati rice
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric
  • 2 tbsp Sunflower oil
  • 2 piece Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 100 g Snack carrots
  • 125 g 1 green pepper
  • 75 g 1 Onion
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce

Instructions
 

Beef with sprouts:

  • Cut the beef into thin strips (approx. 4 - 5 cm long) against the fibers. Mix with the spices (1 tablespoon of sweet soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of rice wine and 4 big pinches of coarse sea salt from the mill) and leave to marinate for about 20 minutes. Wash the sprouts and drain well. Clean and wash the red peppers and cut into small diamonds. Clean / remove the threads of the sugar snap peas, wash and cut in half at an angle. Snack Peel the carrots, cut into pieces (approx. 3 - 4 cm long), then into slices and finally into thin sticks. Peel the onion, cut in half and cut into small pieces / assemble apart. Heat the wok, add / heat the sunflower oil (2 tbsp), stir the beef strips vigorously in it and slide them to the edge of the wok. Add the vegetables (onion wedges, carrot sticks, peppers + snow peas and sprouts) and fry / stir-fry. Deglaze / pour in the clear broth (400 ml) and season with the remaining marinade, sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and chili oil (½ teaspoon) Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Fried rice:

  • Cook the rice the day before. To do this, heat water (200 ml) with salt (½ teaspoon), stir in the rice (80 g), bring to the boil briefly and cook with the lid on at the lowest level for about 20 minutes. Do not lift the lid while cooking. Finally, tear through the rice with a fork and chill until the next day. Snack Peel the carrots, first slice lengthways, then into strips and finally into fine cubes. Clean, wash and finely dice the green peppers. Peel and dice the onion. Heat the wok, add / heat up sunflower oil (1 tbsp), crack open the eggs, whisk roughly with coarse sea salt from the mill (2 big pinches) and add to the wok. Tear up the egg mixture while frying and push it to the edge of the wok. Add the diced carrots, diced paprika and diced onions, season with sweet soy sauce (1 tbsp) and light soy sauce (1 tbsp) and stir-fry everything together briefly. Add the cooked rice and stir-fry everything together. Keep warm until serving.

Serve:

  • Press the fried rice into a cup and turn it onto the plate. Add beef with vegetables and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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