Asian pan with beef and broccoli

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For the marinade, clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces and mix with 4 tablespoons of soy sauce, 4 tablespoons of rice wine and 2 tablespoons of oil. Dab the meat dry and cut into large pieces.

2. 2

   Mix the meat cubes with the marinade. Cover with foil and chill for about 1 hour.

3. 3

   Clean and wash the broccoli and cut the florets from the stems. Blanch the broccoli florets in boiling salted water for 2-3 minutes, drain well in a sieve. Clean and wash Pak Choy. Cut Pak Choy stalks into long strips, crush leaves coarsely.

4. 4

   Peel ginger and garlic and cut into small pieces.

5. 5

   Wash the orange, grate dry and use a chiseler to peel the peel into thin strips (or peel the skin thinly with a peeler and cut the peel into fine strips). Put orange peel in a bowl, pour boiling water over it and let it stand for 1-2 minutes.

6. 6

   Drain in a sieve and let drain well. Halve the orange and squeeze the juice.

7. 7

   Prepare rice in boiling salted water according to package instructions. Remove meat from the marinade and dab a little with kitchen paper. Heat 1 tablespoon of oil in a wok or a pan with a high rim. Fry the meat for about 4 minutes over a high heat, turning it over.

8. 8

   Add the pak choy stalks, ginger, garlic and broccoli and fry for 1-2 minutes. Deglaze with orange juice, 1 tbsp rice wine, 1 tbsp soy sauce and 50 ml water, and bring to the boil. Stir in chili sauce, pak choy leaves and orange peel and let simmer for about 2 minutes.

9. 9

   Season to taste with a little sugar and soy sauce.

10. 10

    Drain the rice and arrange in bowls with the beef pan. Garnish with sakura cress if desired.

Nutrition Facts

KCAL
440 kcal

CARBS
46 g

FATS
10 g

PROTEINS
38 g