Beef Strips from Wok
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g peanuts, unsalted
- 0.5 ½ bunch spring onion (s)
- 800 g steak (s), (beef hip)
- 3 tablespoon oil
- 3 tablespoon soy sauce
- 200 g basmati rice
- 0.5 ½ bunch mint, fresh
- 25 g iner root, fresh
- 3 teaspoon curry paste, red
- 300 ml beef stock
- 200 ml coconut milk
- 2 tablespoon honey
- 1 lime (s)
Print Recipe
Pin Recipe Instructions
- Roast the peanuts in a pan without fat. Clean the spring onions and cut into fine strips. Pat the meat dry and cut into strips.
- Heat 2 tablespoons of oil in a pan. Fry the meat in it, turning for 3-4 minutes, deglaze with soy sauce, remove and set aside.
- Cook the rice in plenty of boiling salted water for about 15 minutes. Wash the mint, pat dry and finely chop. Mix the mint with the rice.
- Peel the ginger, chop it finely and fry it together with the red curry paste in the remaining oil for about 1 minute. Deglaze with beef stock and coconut milk and simmer for about 10 minutes. Add the meat, bring to the boil again and season with the juice of the lime and honey.
- Sprinkle the meat with the peanuts and spring onions and serve with the rice.
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