John Myers
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Hip Steak with Lemongrass and Yellow Basmati Rice
The perfect hip steak with lemongrass and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Hip steak with lemongrass:
- 250 g Hip steak
- 3 Stalk Lemongrass
- 1 tbsp Sunflower oil
- 1 tbsp Red curry paste
- 200 ml Water
- 1 tbsp Sugar
- 4 big pinches Coarse sea salt from the mill
- 200 g 1 gelbe Paprika
- 125 g 1 Zwiebel
- 250 ml Coconut milk
- 1 tbsp Tapioca starch
Yellow basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
Serve:
- 2 Basilikumspitzen zum Garnieren
Hip steak with lemongrass:
- Wash the steak, pat dry with kitchen paper and cut into strips. Clean the lemongrass and cut it diagonally into pieces (approx. 5 – 6 cm long). Heat the wok, add sunflower oil (1 tbsp) and red curry paste (1 tbsp) and fry / stir-fry for about 1 – 2 minutes. Add the hip steak strips and stir-fry / stir-fry. Pour in the water, add the lemongrass pieces and season with sugar (1 tbsp) and coarse sea salt from the mill (4 big pinches). Let everything simmer / cook with the lid on for about 45 minutes. Clean and wash the peppers, first cut into strips and then into small diamonds. Peel and quarter the onion, cut into wedges and separate into pieces. After 45 minutes of cooking, add the peppers and onion pieces and cook with the lid on for another 15 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and remove the wok from the stove.
Yellow basmati rice:
- Bring basmati rice (100 g) in water (300 ml) with salt (½ teaspoon) and turmeric (½ teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the hip steak with lemongrass, garnish with the basil tip and serve with chopsticks if necessary.
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