in

Fried Rice with Egg and Beef with Strips of Paprika and Onions in Wok

5 from 9 votes
Cook Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Fried rice with egg:

  • 100 g Basmati rice
  • 300 ml Water
  • 2 piece Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 2 tbsp Peanut oil

Beef, paprika strips and onions in a wok:

  • 250 g Hip steak
  • 1 tbsp Hoisin sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Sherry
  • 1 tsp Tapioca starch
  • 2 big pinches Coarse sea salt from the mill
  • 275 g 2 red peppers approx. 350 g / cleaned
  • 100 g 1 Onion
  • 75 g 4 spring onions approx. 100 g / cleaned
  • 1 piece Ginger the size of a walnut
  • 1 Clove of garlic
  • 2 tbsp Peanut oil
  • 200 ml Clear beef broth (1 teaspoon instant broth)
  • 1 tbsp Hoisin sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Sherry
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Coarse sea salt from the mill
  • 1 tbsp Tapioca starch

Serve:

  • Parsley for garnish

Instructions
 

Fried rice with egg:

  • Put the rice in water (300 ml), bring to the boil, stir and cook with the lid on for about 20 minutes at the lowest temperature. It is best to cook the rice the day before so that it has cooled down well. 100 g raw rice makes about 350 g cooked rice. Beat the eggs and whisk roughly with a fork with coarse sea salt from the mill (2 big pinches). Heat the wok, add the peanut oil (2 tbsp), let it become hot, add the beaten eggs, tear into pieces while frying and slide them to the edge of the wok. Add the prepared cold rice and stir-fry vigorously while loosening everything up. Pour into a container and keep warm in the oven at 50 ° C until serving.
  • Wash the beef, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the beef strips with hoisin sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (2 big pinches) and tapioca starch (1 teaspoon) for about 30 minutes. In the meantime, clean / prepare the vegetables. Clean and wash the peppers and cut into fine strips. Peel the onion, first cut it into slices and then assemble them into strips. Clean and wash the spring onions, cut the green part diagonally into rings, halve the white part lengthways and also cut diagonally into strips / rings. Peel and finely dice the ginger and clove of garlic. Heat the wok, add peanut oil (2 tbsp) and heat. Add the marinated beef strips, fry vigorously / stir-fry and push everything to the edge of the wok. Now add the vegetables one after the other (diced ginger + diced garlic cloves, onion wedges and strips of paprika + spring onion rings) and sauté / stir-fry. Deglaze / pour in the clear beef broth (200 ml) and add hoisin sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill ( 4 big pinches). Let everything simmer / cook for another 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and remove the wok from the stove.

Serve:

  • Press the rice into a decorative shape and turn it onto the plates. Add beef with paprika strips and onions and garnish with parsley, serve. Chopsticks may be sufficient for this.
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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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