John Myers
Ingredients for 4 servings:
- 800 g beef fillet(s) or false fillet
- 1 packet of coconut milk (approx. 200 g)
- 5 tbsp oil (sesame oil)
- Salt and pepper, to taste
- 4 chili peppers
- ½ cup(s) soy sauce (light or dark)
- 1 tbsp cornstarch
- 3 cloves garlic
- 1 pack of sugar snap peas
- 3 bell peppers, colored
- 1 zucchini
- 6 mushrooms, brown, unwashed and unpeeled
- 3 cloves garlic
- 3 tbsp oil (sesame oil)
- Salt and pepper to taste
- 1 tbsp ginger powder or 1 thumb-sized piece of fresh ginger
- 1 tbsp coriander, ground
- 1 tbsp lemon pepper
- 2 ½ cups Basmati
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
To prepare the meat: Cut the beef fillet into thin strips, mix with the crushed garlic clove and spices, along with 1-3 tablespoons of sesame oil, and let it simmer, covered, for 1 hour. During this time, you can clean and chop the vegetables (but not the peppers!), then mix them with the spices and let them simmer. Measure the rice and soak it in lukewarm water, then add salt. Once everything is simmered, heat a pot with the remaining sesame oil and sear the meat. When it’s crispy, fill a coffee cup (not a mug!) with 1 tablespoon of cornstarch and soy sauce, mix well, and add to the meat. The sauce will thicken immediately, so you should add the coconut milk (with the remaining butter in the mug) to the sauce at this point, topping it off with water to prevent it from becoming a thick mush. Add the finely grated chili peppers, but handle them carefully; they quickly become spicy! You can always add more seasoning later. Then bring the rice to a boil and cook for exactly 7 minutes to prevent it from becoming too mushy. I recommend reducing the heat to low after the first boil, as it will absorb the water anyway. Heat a second pot with sesame oil and briefly sauté the vegetables. Deglaze with soy sauce and a little water (2-3 tablespoons). The meal is ready to serve!
Facebook Comments