North Korea rice with steak & broccoli

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry well with kitchen paper and make several 2-3 mm deep longitudinal cuts with a sharp knife (the meat is only cut into thin strips after roasting).

2. 2

   Cook the steaks in boiling salt water (1 teaspoon salt per litre) for about 5 minutes.

3. 3

   For the marinade, peel and finely chop the garlic. Clean and wash the chillies, halve them lengthwise and chop them very finely. In a deep plate, mix hoisin sauce, soy sauce, garlic, chilli and sugar. Lift the meat out of the water with a skimmer, drain and turn it back and forth in the marinade.

4. 4

   Then cover the steaks with cling film and let them stand for about 30 minutes.

5. 5

   Cook rice in approx. 400 ml boiling salted water according to package instructions. Clean and wash broccoli, first cut into florets from the stalk, then cut florets into slices. Clean and wash spring onions and cut into fine rings

6. 6

   Drain the bamboo shoots in a sieve. Pour rice into a sieve and drain.

7. 7

   Lift the meat out of the marinade, drain well and possibly wipe off the marinade with a tablespoon. Important: Catch the marinade and put it aside. Heat the oil in a pan. Fry the steaks on both sides over high heat for approx. 3 minutes until crispy.

8. 8

   Remove and keep warm in the oven (approx. 50 °C). Fry broccoli, spring onions, bamboo shoots and cashew nuts in the frying fat for about 2 minutes. Add the rest of the marinade, bring to the boil briefly. Season to taste with salt and pepper.

9. 9

   Cut the meat crosswise into thin strips. Arrange in small bowls together with vegetables and rice.

Nutrition Facts

KCAL
560 kcal

CARBS
18 g

FATS
29 g

PROTEINS
33 g