ಆಯ್ಸ್ಟರ್ ಸಾಸ್ ಮತ್ತು ಜಾಸ್ಮಿನ್ ರೈಸ್ನೊಂದಿಗೆ ಬೀಫ್

Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the meat strips with oyster sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and sherry (1 tbsp) for about 2 hours. Peel the onion, halve and cut into wedges / assemble apart. Clean and wash the pointed peppers and cut into small diamonds. Clean and wash the spring onions, halve lengthways and cut diagonally into rings. Peel and finely dice the ginger. Clean / core the chilli peppers, wash and finely dice. Heat sunflower oil (1 tbsp) in a wok, add the strips of meat and fry / stir fry vigorously. Now add the vegetables (chili peppers + ginger cubes, onion wedges, pointed pepper diamonds and spring onion rings) one after the other and fry / stir-fry. Deglaze / pour in the chicken broth (100 ml) and add oyster sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Let everything simmer / cook for a few minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Bring jasmine rice (100 g) to the boil in water (300 ml) with salt (1/2 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.

Press the rice into a funnel (alternatively cup) cup and turn it onto the plate. Add the beef with oyster sauce and garnish with parsley, serve.