Asian Beef Pan with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g beef
- 200 ml vegetable broth, clear
- 2 carrot (s)
- 1 head broccoli
- 1 large onion (s)
- Bean sprouts
- Sambal Oelek
- soy sauce
- 3 tablespoon oil (sunflower oil)
- 250 g rice or pasta
- Water (salt water)
- salt and pepper
- Paprika powder
- Chili powder
- 150 g mushrooms
Print Recipe
Pin Recipe Instructions
- First, you put the rice with salt water, as described on the packaging. Then the meat is cut to the desired size (I usually buy it so that it is cut like sliced meat) and put in a marinade of soybean oil, sambal oelek and the spices (since the desired heat is different for many people, I do without the spices on an indication of how much to take, it should be about 2 1/2 tablespoon soybean oil, 1 teaspoon sambal oelek).
- While the rice is cooking and the meat is marinating, you can cut the vegetables. The carrots should be cut into small strips, a few florets plucked from the broccoli and the onion cut into normal small pieces. I take the mushrooms out of the glass that have already been cut, so they just have to be drained.
- When the rice is ready, put the meat in the hot pan with the oil and onions. Only fry the meat well with the onions, when it is almost done and no longer has any red spots, add all the vegetables and let them fry.
- After about 3 minutes I add the vegetable stock to deglaze and season again with chili powder (as I said, dose according to your own taste). Now I add the finished rice to the pan and mix everything well and leave it on the stove for another 3 minutes.
- Tip: If you don`t like the vegetables so firm and crunchy, you just have to fry them longer and try them in between. You can also use noodle instead of rice.
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