Plat
Beef Pepper Rice
25 minPour 3Nutri-Score C€€
C
25 min
25 minBeef Pepper Rice
ce qu’il vous faut
Ingrédients
neutral oil (divided between sauce and preparation)Épicerie45 ml
garlic (minced)Fruits et légumes4 morceaux
ginger (1 inch knob, minced)Fruits et légumes1 morceau
sakeBoissons15 ml- mirinÉpicerie15 ml
sugar (or honey)Épicerie30 g
soy sauceÉpicerie30 ml- oyster sauceÉpicerie30 ml
onion (half, sliced)Fruits et légumes1 morceau
short-grain rice (cooked)Céréales400 g
beef (thinly sliced)Viandes450 g
shimeji mushroomsFruits et légumes100 g- canned corn (drained)Épicerie60 g
- scallions (sliced)Fruits et légumes3 morceaux
butterProduits laitiers15 g
black pepper (ground)Épices2 g
par portion
Nutrition
378kcal
- Glucides
- 35 g
- Protéines
- 18 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Poêle
cast iron pan
Saladier
pas à pas
Préparation
- Étape 1
Prepare the aromatics
- Mince the garlic and ginger.
- Slice the onion and scallions.
- Étape 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.
- Étape 3
Sauté the onions
- Heat oil in a cast iron pan over medium heat and sauté the sliced onions until lightly caramelized.
- Étape 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.
- Étape 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.
les plus cuisinées d’abord