Thai beef with basmati rice

Name: Thai beef with basmati rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Hoof steak; 1 big red pepper; 2 Onions; 2 red chillies; 4 Garlic cloves; 30 g Cornstarch; 2-3 TABLESPOONS Oil; 200 g Basmati rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml Soy sauce; 50 ml Fish sauce; 6 stems Coriander and Thai Basil; 7-10 Tbsp Chillies

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Hoof steak
1 big red pepper
2 Onions
2 red chillies
4 Garlic cloves
30 g Cornstarch
2-3 TABLESPOONS Oil
200 g Basmati rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml Soy sauce
50 ml Fish sauce
6 stems Coriander and Thai Basil
7-10 Tbsp Chillies

Directions

1
Wash the meat, dab dry and cut into strips. Clean and wash the bell peppers and cut them into thin strips. Onions peel, halve and cut into strips. Clean, wash and cut the chilli peppers into rings. Peel garlic and chop finely.
2
Put the meat in a bowl, dust with 15 g starch and mix well. Heat the oil in a pan, fry the meat thoroughly all around, remove. At the same time prepare rice in boiling salted water according to the instructions on the packet.
3
Add paprika, onions, garlic and chilli to the frying fat and fry while turning. Season with pepper. Deglaze with soy sauce, fish sauce and 250 ml water, bring to the boil. Meanwhile wash coriander and basil, shake dry and pluck leaves from the stems.
4
Stir 15 g starch and 2-3 tablespoons of water until smooth. Stir into the boiling liquid, bring to the boil again and simmer for about 1 minute. Add meat and half of the herbs, heat up briefly. Sprinkle rice and Thai beef with remaining herbs and garnish with chillies as desired.