Plat
Chinese Tomato Steak Rice
40 minPour 2Nutri-Score C€€
C
40 min
40 minChinese Tomato Steak Rice
ce qu’il vous faut
Ingrédients
steak (at room temperature)Viandes400 g
butter (divided, for basting and finishing the sauce)Produits laitiers40 g
ginger (sliced, divided)Fruits et légumes20 g
garlic (cloves, minced, divided)Fruits et légumes4 morceaux
green onion (cut into segments)Fruits et légumes2 morceaux
onion (sliced)Fruits et légumes1 morceau
tomato (cut into wedges)Fruits et légumes3 morceaux
Chinese cooking wine (for deglazing)Épicerie60 ml
sugarÉpicerie20 g
soy sauceÉpicerie30 ml
saltÉpices3 g
MSGÉpices2 g- five spiceÉpices2 g
corn starch (mixed with water into a slurry)Épicerie10 g
rice (cooked, for serving)Céréales200 g
par portion
Nutrition
918kcal
- Glucides
- 95 g
- Protéines
- 50 g
- Lipides
- 38 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Pince de cuisine
pas à pas
Préparation
- Étape 1
Cook the rice
- Rinse the rice and cook it until tender.
- Keep it warm while you prepare the steak.
- Étape 2
Sear the steak
- Season the steak with salt and sear it in a hot pan to your preferred doneness.
- Add butter, ginger, garlic and green onion, and baste the steak with the foaming butter.
- Remove the steak and let it rest, keeping the pan and its juices.
- Étape 3
Start the sauce
- In the same pan, sauté the onion, tomato, garlic and ginger until softened and fragrant.
- Étape 4
Deglaze and season
- Pour in the Chinese cooking wine and scrape up the browned bits.
- Add sugar, soy sauce, salt, MSG and five spice, and stir to combine.
- Étape 5
Thicken the sauce
- Stir in the corn starch slurry and simmer until the sauce thickens.
- Finish with butter for gloss and richness.
- Étape 6
Assemble and serve
- Slice the rested steak and add it back to the sauce.
- Spoon the steak and tomato sauce over the rice.
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