Asian steak with ginger and carrot vegetables

Name: Asian steak with ginger and carrot vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 1 Stalk leek (leek); 100 g Bean sprouts; 1 Garlic clove; 1 red chilli pepper; 75 ml Teriyaki sauce; 1 TABLESPOON Honey; 8 discs Fillet of beef (approx. 70 g each); 200 g Basmati rice; 3 TABLESPOONS Oil; 50 ml Orange juice; 16 Stem(s) Japanese chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 ml + 2 tablespoons rice wine; 1 TEASPOON Cornstarch; 1 piece(s) (20 g) Ginger

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
1 Stalk leek (leek)
100 g Bean sprouts
1 Garlic clove
1 red chilli pepper
75 ml Teriyaki sauce
1 TABLESPOON Honey
8 discs Fillet of beef (approx. 70 g each)
200 g Basmati rice
3 TABLESPOONS Oil
50 ml Orange juice
16 Stem(s) Japanese chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 ml + 2 tablespoons rice wine
1 TEASPOON Cornstarch
1 piece(s) (20 g) Ginger

Directions

1
Clean, wash and dry the carrots and, except for one, cut them into pieces. Clean, wash and cut the leek into strips. Rinse the bean sprouts and let them drain in a sieve. Peel garlic and cut into slices. Cut the chilli pepper into rings. Mix terriaki sauce, honey, garlic and chili.
2
Marinate slices of beef fillet in it for about 10 minutes. Cook rice in boiling salted water for about 20 minutes. Heat 1 tablespoon of oil in a saucepan. Sauté the carrots briefly in it. Add orange juice and continue cooking for 5 minutes in a closed saucepan. Then add leek strips and sprouts and cook for 2 minutes. Remove the fillet pieces from the marinade and wrap them with Japanese chives. Heat 2 tablespoons of oil in a pan and fry the fillets for 2-4 minutes on each side. Season with salt and pepper. Remove meat from the pan and keep warm. Add 75 ml rice wine and the rest of the marinade to the pan and bring to the boil. Mix starch with 2 tablespoons of rice wine, thicken the sauce with it, bring to the boil again.
3
Heat 2 tablespoons of oil in a pan and fry the fillets for 2-4 minutes on each side. Season with salt and pepper. Remove meat from the pan and keep warm. Add 75 ml rice wine and the rest of the marinade to the pan and bring to the boil. Mix starch with 2 tablespoons of rice wine, thicken the sauce with it, bring to the boil again. Peel the ginger, grate finely and add to the vegetables. Season vegetables with salt. Cut the raw carrot into long, thin slices and cut out decorations with an Asian motif cutter. Drain the rice. Arrange fillet pieces and vegetables on plates. Add sauce and rice. Garnish plates with the carrot motifs
4
Season vegetables with salt. Cut the raw carrot into long, thin slices and cut out decorations with an Asian motif cutter. Drain the rice. Arrange fillet pieces and vegetables on plates. Add sauce and rice. Garnish plates with the carrot motifs