Empty My Fridge
Pepper Beef Stir Fry
Zutaten
- Rice1 Tasse
- Saltnach Geschmack
- Cilantro · roughly chopped10 g
- Beef · thinly sliced400 g
- Black pepper · cracked1 TL
- Peanut oil3 EL
- Onion · sliced1
- Bell pepper · sliced1
- Snow pea100 g
- Garlic · grated3
- Ginger · grated10 g
- Soy sauce1 EL
- Dark soy sauce1 EL
- Hoisin-Soße1 ½ EL
- Shaoxing-Wein1 ¼ EL
- Beef or Chicken Stock or Water¼ Tassen
- Flour1 ½ EL
- Chili pepper · sliced1
Zubereitung
- Cook the jasmine rice: put the rice, 1 1/2 cups cold water and salt to taste in a saucepan, bring to a boil over high heat, reduce to low, cover and cook for 12 minutes. Turn off the heat, leave the lid off for 6 minutes, then fluff.
- Season the thinly sliced steak with salt and 1 teaspoon cracked black pepper.
- Heat 2 tablespoons of the peanut oil in a large pan or wok over high heat. Stir-fry the beef until browned, then remove.
- Add the remaining 1 tablespoon peanut oil, the onion, red bell pepper and snow peas. Stir-fry until just softened.
- Add the garlic and ginger and stir-fry briefly until fragrant.
- Return the beef to the pan. Mix the soy sauce, dark soy sauce, oyster or hoisin sauce, Shaoxing wine, stock or water and corn flour, pour in, and stir until the sauce thickens.
- Serve over the rice, topped with the coriander and sliced chilli if using.
Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.
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