Summary

Ingredients

• 150 g beef
• 1 small onion (s)
• 10 ml sunflower oil
• 100 ml water
• 150 g celery sticks
• 75 g basmati rice
• 150 ml water
• 1 g salt
• 1 teaspoon potato starch
• 1 teaspoon wheat flour type 405
• 10 ml soy sauce, dark
• 100 ml water
• 1 clove garlic
• 1 piece (s) ginger root

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Instructions

1. Cut the beef into 2 x 2 x 2 cm small cubes or 1 x 2 x 4 cm long strips. Fry the meat in sunflower oil in a wok or a deep pan. Add the chopped onion and the crushed garlic and an equal-sized piece of crushed ginger and stir. Fill up with water and cook the pieces of meat in it on a low heat until soft, like with goulash. Make sure that the water does not boil, add something if necessary.
2. Meanwhile, put the rice in a sieve and wash it out 3 times under running water. Then put twice the amount of water in a saucepan, add a little salt and bring to the boil. When the rice cooks, cover with a lid and turn off the stove. Let the rice simmer on the hot plate.
3. When the rice and meat are soft, mix water, starch, flour and dark soy sauce in a mug (if you want, you can use sambal oelek to spice up). Add this mixture to the meat with the celery cut into 2 cm long pieces and bring to the boil again. After a few minutes, the sauce will have thickened. The celery stays very firm to the bite.
4. Tip: It is nicer if you blanch the celery in a separate pot for 3 minutes in salted water and quench with ice water and only add it to the meal when serving. This way it stays green and does not submerge in the brown sauce.
5. Serve on rice.