Asian mincing pan with paprika & ginger

Name: Asian mincing pan with paprika & ginger
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger; 2 red peppers; 1 collar Spring onions; 8 Stem/s Coriander; 3 TABLESPOONS Oil; 500 g minced beef; 1 TABLESPOON sugar (e.g. browner); 6-8 TABLESPOONS Soy sauce; 2 TABLESPOONS roasted sesame oil; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

In no time at all we'll be preparing the turbo pan from the Far East. It tastes wonderfully spicy with coriander and ginger

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
2 Onions
2 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger
2 red peppers
1 collar Spring onions
8 Stem/s Coriander
3 TABLESPOONS Oil
500 g minced beef
1 TABLESPOON sugar (e.g. browner)
6-8 TABLESPOONS Soy sauce
2 TABLESPOONS roasted sesame oil
7-10 Tbsp Pepper

Directions

1
Cook rice in boiling salted water according to package instructions. Meanwhile peel and finely dice onions, garlic and ginger. Clean, wash and chop the peppers. Clean and wash spring onions and cut them into fine rings. Wash coriander, shake dry and pluck off the leaves.
2
Heat the oil in a wok or large frying pan. Fry the minced meat in it over a high heat until crumbly. Add onions, garlic, ginger and paprika. Sprinkle everything with sugar and stir-fry for about 5 minutes. Stir in soy sauce and sesame oil. Season to taste with pepper and salt if necessary. Fold in spring onions and coriander. Serve with rice.
3
If you can't stand raw spring onions, you can add them to the mince together with the paprika and fry them.