John Myers
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Hip Steak with Onions and Spicy Rice
The perfect hip steak with onions and spicy rice recipe with a picture and simple step-by-step instructions.
Hip steak with onions:
- 1 Hip steak approx. 200 g
- 2 Onions approx. 200 g
- 1 Small carrot approx. 50 g
- 1 Green chilli pepper approx. 50 g
- 1 tbsp Sunflower oil
- 200 ml Beef broth (1 teaspoon instant)
- 1 tsp Tapioca starch
Marinade:
- 1 tbsp Oyster sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Rice wine (sake)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 Clove of garlic
- 1 piece Ginger approx. 2 cm
Spiced rice:
- 100 g Basmati rice
- 0,5 tsp Salt
- 0,5 Cinnamon stick
- 4 Cloves
- 10 g Parsnip seeds
- 225 ml Water
Serve:
- 6 Small parsley stalks for garnish
Hip steak with onions:
- Peel the onions, cut in half, cut into approx. 1 – 2 cm thick slices and put them apart in wedges. Peel the carrot with the garnish peeler, halve lengthways and cut diagonally into small slices. Clean / core the chilli pepper, halve lengthways and cut into thin strips. Peel and finely dice the garlic clove and ginger. Wash the steak, pat dry with kitchen paper and cut into fine strips. The steak strips with oyster sauce (1 tbsp), sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) Marinate, diced garlic cloves and diced chili peppers for approx. 1 hour. Heat sunflower oil (1 tbsp) in the wok, fry the marinated hip steak strips vigorously / stir-fry and slide them to the edge of the wok. Add the carrot slices, the chilli pepper strips and the onion wedges one after the other and sauté / stir fry briefly. Deglaze / pour in the beef stock (200 ml) and simmer with the lid on for about 10 minutes. Finally, thicken with tapioca starch (1 teaspoon) dissolved in cold water. Serve hip steak with onions and spiced rice, garnished with parsley.
Spiced rice:
- Peel the pistachios, roughly chop them, fry them briefly in a non-oiled pan and remove them. Bring basmati rice (100 g) to the boil briefly in 225 ml salted water (1/2 teaspoon salt) with ½ cinnamon stick and 4 cloves and cook covered on the lowest setting. Remove the cinnamon stick and cloves, add the roasted pistachios / and mix everything well. If you have raisins at hand, you can also add / mix in 1 – 2 tbsp.
Serve:
- Serve hip steak with spicy rice, garnished with parsley.
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