Fast Asian Beef Pan with Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 ml soy sauce
- 1 tablespoon honey
- 1 clove garlic, finely chopped
- 1 small Piece (s) ginger
- 250 g beef
- 2 teaspoons coconut oil
- 300 g beans, reen
- 1 pinch (s) chilli flakes
- 1 teaspoon, heaped cornstarch
- 250 g rice
- Sesame
Print Recipe
Pin Recipe Instructions
- Grate the ginger.
- Mix the soy sauce, 1 teaspoon coconut oil, honey, garlic and the grated ginger into a marinade.
- Cut the beef into strips and mix with the marinade in a sealable bowl. Store in the refrigerator until use. It is enough if the meat is only marinated briefly.
- Prepare the rice according to the instructions on the packet. Cook the beans for about 8 minutes so that they are still firm to the bite. Drain and set aside.
- While the rice is cooking, heat a pan over medium heat. Pour the marinade into a beaker and fry the meat in 1 teaspoon coconut oil for about 3 minutes. Add the starch to the marinade, stir well and then add to the meat with the beans and chilli flakes. Bring to the boil briefly.
- Sprinkle with sesame seeds and serve with the rice.
- Recipe notes:
- I usually take minute schnitzel, it definitely doesn`t need fillet. The meat becomes or remains quite juicy due to the marinade.
- Beans go best in my opinion, but fresh asparagus or broccoli also go very well.
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