Twice-roasted beef

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Dab meat dry. Heat 1 tablespoon of oil in a pan. Brown the meat in it all around. Remove from the pan and season with salt and pepper. Pour rice into a sieve and rinse with water. Put it into a pot, cover it finger-thick with salted water, bring it to the boil and let it swell at low heat in a closed pot for about 10 minutes.

2. 2

   Quarter the peppers, remove seeds, wash and cut into strips. Peel carrots and cut them into sticks. Peel and halve the onion and cut it into strips. Clean the celery and cut into diagonal slices. Peel ginger and chop very finely. Halve chillies lengthwise, remove seeds. Dice chilli finely. Cut meat into strips. Heat 1 tablespoon of oil in a pan. Sauté the bell peppers, carrots, celery and onion for about 4 minutes. Add the meat and fry for about 2 minutes. Add half of the chilli and ginger, deglaze with broth and season with oyster sauce, salt and pepper, thicken with sauce thickener, bring to the boil again.

3. 3

   Dice chilli finely. Cut meat into strips. Heat 1 tablespoon of oil in a pan. Sauté the bell peppers, carrots, celery and onion for about 4 minutes. Add the meat and fry for about 2 minutes. Add half of the chilli and ginger, deglaze with broth and season with oyster sauce, salt and pepper, thicken with sauce thickener, bring to the boil again. Cut the coriander leaves, except some for garnishing, into fine strips and add the rest of the chilli to the rice. Arrange rice with meat and vegetables on plates and garnish with coriander leaves

Nutrition Facts

KCAL
390 kcal

CARBS
40 g

FATS
11 g

PROTEINS
33 g