Summary

Ingredients

• 800 g beef fillet (s) or false fillet
• 1 packet coconut milk (approx. 200 g)
• 5 tablespoon oil (sesame oil)
• Salt and pepper, to taste
• 4 chilli pepper (s)
• 0.5 ½ cup soy sauce (light or dark)
• 1 tablespoon cornstarch
• 3 cloves garlic
• 1 packet sugar snap peas
• 3 peppers, colored
• 1 zucchini
• 6 mushrooms, brown, unwashed and unpeeled
• 3 cloves garlic
• 3 tablespoon oil (sesame oil)
• Salt and pepper to taste
• 1 tablespoon ginger powder or thumb-size Piece fresh ginger
• 1 tablespoon coriander, ground
• 1 tablespoon lemon pepper
• 2 ½ cup basmati

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Instructions

1. For the meat preparation: Cut the beef fillet into fine strips, mix with the crushed clove of garlic and spices, as well as 1-3 tablespoons of sesame oil and let stand covered for 1 hour.
2. During this time you can clean and chop the vegetables (but not the pods!) And also mix them with the spices and let them steep.
3. Measure the rice and soak it in lukewarm water, only then add salt.
4. When everything is done, heat a saucepan with the remaining sesame oil and sear the meat in it. When it is crispy, 1 coffee cup (not a mug!) Is filled with 1 tablespoon of cornstarch and soy sauce and stirred well into the meat. The sauce thickens immediately and you should already add the coconut milk (with the settled butter in the cup) to the sauce, fill everything up with water so that no thick mush is formed.
5. Add the chili peppers, finely grated, but be careful with them, they`ll quickly pull through! You can always add seasoning.
6. Then bring the rice to the boil and cook for exactly 7 minutes so that it doesn`t get too soggy. I recommend setting the flame very small after the first boil, because it will soak up the water anyway.
7. Heat a second saucepan with sesame oil and briefly sear the vegetables in it, deglaze with soy sauce and a little water (2-3 tablespoon).
8. The food is ready and ready to serve!