רינדערנס מיט בראַקאַלי און באַסמאַטי רייַז

Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips (works particularly well if the meat is a bit frozen!). Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. The steak hip strips with chili oil (1 teaspoon), dark soy sauce (1 tbsp), 5-spice powder (1 teaspoon), garlic clove cubes. Marinate the diced ginger and chili peppers for several hours. Preferably overnight. Clean the broccoli and cut into small florets. Peel the carrot with the peeler and cut into fine strips. Heat the wok with sunflower oil (1 tbsp), add the broccoli florets and fry / stir-fry for approx. 9-10 minutes at medium temperature and remove from the wok. Heat sunflower oil (1 tbsp) in a wok. Add the marinated steak hip strips and fry vigorously / stir-fry until they are lightly browned. Add the broccoli and the carrot sticks, heat up briefly and deglaze / pour over the light soy sauce (1 tbsp) and beef stock (100 ml). Let everything simmer gently for 5 - 6 minutes. Dissolve the tapioca starch in a little cold water. Stir into the wok, bring to the boil, stirring constantly until it thickens a little. Then slide the wok off the oven.

Bring basmati rice (75 g) to the boil in water (275 ml) with salt (1/4 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.

Press the rice into a cup and turn it onto the plate. Add the beef with broccoli and garnish with half a vine tomato, serve.