Colorful Rice with Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef steak (s)
- 4 tablespoon soy sauce
- 1 clove garlic
- 2 teaspoons rapeseed oil
- 1 teaspoon sugar
- 250 g lon rain rice
- 2 leeks
- 4 carrot (s)
- 3 peppers
- 1 onion (s)
- 175 g mun bean seedlins
- salt and pepper
- 200 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Pat the beef steaks dry and cut into fine strips. Chop the garlic and mix with 2 tablespoons of soy sauce, 1 teaspoon of oil and sugar. Put the marinade and beef steak strips in a freezer bag and marinate in the refrigerator for about 1 hour.
- Cook the rice in salted water according to the instructions on the packet.
- Wash the leeks and peppers, peel the carrots and onions. Core the peppers. Cut the leek into rings and the carrots, onion and bell pepper into strips. Drain the bean sprouts.
- Heat the remaining oil in a pan and fry the beef steak strips for about five minutes on each side. Remove the meat and fry the vegetables in the gravy for about five minutes. Then deglaze with the vegetable stock and the remaining soy sauce.
- Mix in the steak strips, heat briefly and serve with rice. Season with salt and pepper as needed
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