Hauptgericht
Beef Pepper Rice
25 Min.Für 3Nutri-Score C€€
C
25 Min.
25 Min.Beef Pepper Rice
was Sie brauchen
Zutaten
neutral oil (divided between sauce and preparation)Vorräte45 ml
garlic (minced)Obst & Gemüse4 Stücke
ginger (1 inch knob, minced)Obst & Gemüse1 Stück
sakeGetränke15 ml- mirinVorräte15 ml
sugar (or honey)Vorräte30 g
soy sauceVorräte30 ml- oyster sauceVorräte30 ml
onion (half, sliced)Obst & Gemüse1 Stück
short-grain rice (cooked)Getreide400 g
beef (thinly sliced)Fleisch450 g
shimeji mushroomsObst & Gemüse100 g- canned corn (drained)Vorräte60 g
- scallions (sliced)Obst & Gemüse3 Stücke
butterMilchprodukte15 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
378kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 18 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Bratpfanne
cast iron pan
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the aromatics
- Mince the garlic and ginger.
- Slice the onion and scallions.
- Schritt 2
Make the sauce
- Heat oil in a pan over medium-low heat and sauté the garlic and ginger until fragrant.
- Add the sake, mirin and sugar and simmer until the sugar dissolves.
- Add the soy sauce and oyster sauce and simmer until slightly thickened, then set aside.
- Schritt 3
Sauté the onions
- Heat oil in a cast iron pan over medium heat and sauté the sliced onions until lightly caramelized.
- Schritt 4
Assemble the dish
- Move the onions to the middle and place a mound of rice on top.
- Arrange the thinly sliced beef and mushrooms around the rice.
- Top the rice with corn, scallions, butter, a drizzle of the sauce and black pepper.
- Schritt 5
Mix and serve
- Pour the sauce over and mix everything while still on medium heat.
- Add more sauce and black pepper to taste, then enjoy.