Paprika Strips with Basmati Rice

5 from 5 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people


Paprika sliced:

  • 220 g Hip steak
  • 1 tbsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Rice wine
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Sunflower oil
  • 120 g 1 Onion peeled
  • 150 g 1 Red pepper, cleaned
  • 140 g 1 green pepper / cleaned
  • 130 g 1 yellow pepper, cleaned
  • 400 ml Clear broth with beef (2 tsp instant broth)
  • 1 tbsp Tapioca starch

Basmati rice: (For 2 people!)

  • 75 g Basmati rice
  • 175 ml Water
  • 0,5 tsp Salt


Paprika sliced:

  • Cut the hip steak into strips and sprinkle with dark soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the Marinate the mill (2 big pinches) for about 30 minutes. Peel the onion, cut in half, cut into slices and pull apart in strips. Clean and wash the peppers and cut into strips. Drain the meat strips through a kitchen sieve, collect the marinade and mix with the clear broth with beef. Heat the wok, add sunflower oil (1 tbsp), stir-fry the meat strips in it and slide them to the edge of the wok. Add the vegetables (onion strips and paprika strips) and fry / stir-fry. Deglaze / pour on the clear broth with beef and the marinade. Let everything simmer for about 6 - 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Basmati rice:

  • Bring the basmati rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook with the lid on the lowest setting for approx. 20 minutes.


  • Use a cup to topple basmati rice onto each plate. Add the paprika strips and serve with chopsticks.
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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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