Paprika curry with beefsteak

Name: Paprika curry with beefsteak
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 red and yellow pepper; 1 red small chili pepper; 1 small onion; 1 Garlic clove; 5-6 Stem(s) Coriander; 150 g Beefsteak, in thin slices; 50 g Basmati Rice; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 200 ml clear broth (instant); 7-10 Tbsp black pepper; 1 TEASPOON Curry; 1 coated Tsp Cornstarch; 7-10 Tbsp Chillies

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1/2 red and yellow pepper
1 red small chili pepper
1 small onion
1 Garlic clove
5-6 Stem(s) Coriander
150 g Beefsteak, in thin slices
50 g Basmati Rice
7-10 Tbsp Salt
1 TABLESPOON Oil
200 ml clear broth (instant)
7-10 Tbsp black pepper
1 TEASPOON Curry
1 coated Tsp Cornstarch
7-10 Tbsp Chillies

Directions

1
Clean, wash and cut the peppers into pieces. Halve 1 chilli pepper, remove seeds and chop. Peel onion and garlic, halve onion and cut into rings, chop garlic finely.
2
Finely chop the coriander, except for a little to garnish. Rinse meat, dab dry and cut into large pieces. Sprinkle rice in 250 ml boiling salted water and let it swell at low heat for about 14 minutes.
3
Heat oil in a pan, fry meat over high heat on both sides, remove. Fry the onion, garlic, half the chilli pepper and paprika in the frying fat, deglaze with stock. Season with salt, pepper and curry.
4
Stir starch with a little water until smooth, stir into the boiling liquid. Add the meat and coriander and warm up as well. Drain the rice and let it drain well. Arrange rice with meat and paprika vegetables.
5
Sprinkle rice with curry and chopped chilli and garnish with remaining chillies and coriander.