Colorful rice with beef

Ingredients for 4 servings:

• 400 g beef steak(s)
• 4 tbsp soy sauce
• 1 clove(s) garlic
• 2 tsp rapeseed oil
• 1 tsp sugar
• 250 g long grain rice
• 2 stalk(s) leeks
• 4 carrots
• 3 peppers
• 1 onion(s)
• 175 g mung bean sprouts
• salt and pepper
• 200 ml vegetable stock

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Pat the beef steaks dry and cut into thin strips. Mince the garlic and mix with 2 tablespoons of soy sauce, 1 teaspoon of oil, and sugar. Place the marinade and the beef steak strips in a freezer bag and marinate in the refrigerator for about 1 hour. Cook the rice in salted water according to the package instructions. Wash the leeks and bell peppers, peel the carrots and onion. Deseed the bell peppers. Cut the leeks into rings and the carrots, onion, and bell peppers into strips. Drain the bean sprouts. Heat the remaining oil in a pan and fry the beef steak strips for about five minutes on each side. Remove the meat and sauté the vegetables in the pan juices for about five minutes. Then deglaze with the vegetable stock and the remaining soy sauce. Mix in the steak strips, heat briefly, and serve with rice. Season with salt and pepper as desired.