Chinese beef with celery and rice

Ingredients for 1 servings:

• 150 g beef
• 1 small onion(s)
• 10 ml sunflower oil
• 100 ml water
• 150 g celery
• 75 g basmati rice
• 150 ml water
• 1 g salt
• 1 tsp potato starch
• 1 tsp wheat flour type 405
• 10 ml soy sauce, dark
• 100 ml water
• 1 garlic clove(s)
• 1 piece(s) ginger root

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Cut the beef into 2 x 2 x 2 cm cubes or 1 x 2 x 4 cm strips. Brown the meat in sunflower oil in a wok or deep frying pan. Add the finely chopped onion and crushed garlic, along with an equal-sized piece of crushed ginger, and stir. Fill with water and simmer the meat pieces over low heat until soft, as you would with goulash. Make sure the water doesn’t evaporate; add a little more if necessary. Meanwhile, place the rice in a sieve and rinse under running water three times. Then place it in a pot with twice the amount of water, add a little salt, and bring to a boil. Once the rice is boiling, cover and turn off the stove. Let the rice simmer on the hot stove until cooked through. When the rice and meat are tender, mix the water, starch, flour, and dark soy sauce in a bowl (you can spice it up with sambal oelek if you like). Add this mixture to the meat along with the celery, cut into 2 cm pieces, and bring back to a boil. After a few minutes, the sauce will thicken. The celery will remain very firm to the bite. Tip: It’s even more delicious if you blanch the celery in a separate pot in salted water for 3 minutes, then refresh it with ice water and add it to the dish just before serving. This way, it stays green and doesn’t get submerged in the brown sauce. Serve over rice.