Plat
Pepper Lunch
30 minPour 2Nutri-Score C€€
C
30 min
30 minPepper Lunch
ce qu’il vous faut
Ingrédients
soy sauceÉpicerie45 ml
oyster sauceÉpicerie30 ml- rice vinegarÉpicerie15 ml
- sriracha chili pasteÉpicerie15 ml
- brown sugarÉpicerie15 g
black pepper (freshly ground)Épices3 g
garlic (minced)Fruits et légumes2 morceaux
ginger (grated)Fruits et légumes10 g- cornstarch (mixed with water into a slurry)Épicerie10 g
water (for the cornstarch slurry)Autres30 ml
eggs (fried, yolks runny)Produits laitiers2 morceaux
butter (divided)Produits laitiers30 g
jasmine rice (cooked)Céréales300 g
beef (thinly shaved)Viandes200 g
corn (canned or cooked kernels)Fruits et légumes100 g
green onions (sliced)Fruits et légumes2 morceaux- spicy mayonnaise (optional, for topping)Épicerie30 g
par portion
Nutrition
922kcal
- Glucides
- 138 g
- Protéines
- 31 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
Fouet
pas à pas
Préparation
- Étape 1
Make the sauce
- Combine the soy sauce, oyster sauce, rice vinegar, sriracha, brown sugar, black pepper, garlic and ginger in a saucepan.
- Heat over medium heat until hot and fragrant.
- Étape 2
Thicken the sauce
- Stir in the cornstarch slurry.
- Mix until the sauce thickens, then take off the heat.
- Étape 3
Fry the eggs
- Fry the eggs in a hot pan, keeping the yolks runny.
- Set aside.
- Étape 4
Build the skillet
- Get a skillet nice and hot and add butter.
- Place the cooked jasmine rice in the center.
- Arrange the thinly shaved beef around the rice.
- Étape 5
Add sauce and cook
- Pour the prepared sauce over the beef and rice.
- Let it cook and sizzle in the hot skillet.
- Étape 6
Top and serve
- Top with the corn, green onions, a dab of butter and lots of black pepper.
- Add the fried eggs and a drizzle of spicy mayonnaise if you like.
- Eat straight from the skillet.
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