Delicious vegetables with steak strips

Ingredients for 4 servings:

• 2 tbsp sesame seeds
• 4 carrots, peeled
• 400 g sugar snap peas, cleaned
• 2 cloves garlic
• 1 piece(s) of ginger root (approx. 1.5 cm)
• 500 g beefsteak(s)
• 195 g basmati
• salt water
• salt and pepper
• some sweetener, liquid
• 3 tbsp oil
• 100 ml soy sauce
• Coriander leaves for garnishing
• 75 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

suitable for diabetics

Roast the sesame seeds. Wash the carrots and slice diagonally into thin slices. Wash the snow peas. Peel and finely chop the garlic. Peel and finely chop the ginger. Wash the meat, pat dry, and cut into thin strips. Cook the rice in salted water according to the package instructions. Heat the oil in a large pan. Briefly fry the meat over high heat and remove. Fry the carrots in the same fat for about 5 minutes, turning occasionally. Add the ginger and garlic, fry briefly, and remove. Add the snow peas to the pan and fry for about 3 minutes, turning occasionally. Add the carrots and meat back to the pan. Deglaze with soy sauce and 75 ml water, bring to a boil. Season with salt, pepper, and sweetener. Sprinkle with sesame seeds. Serve on plates garnished with coriander. Drain the rice, let it drain, and serve with the side dish. Per serving: 480 kcal – Protein 34 g – Fat 14 g – Carbohydrates 54 g – BE 3.5