Danie główne
Beef Pepper Rice
25 minPorcje: 3Nutri-Score C€€
C
25 min
25 minBeef Pepper Rice
czego potrzebujesz
Składniki
neutral oil (divided between sauce and preparation)Spiżarnia45 ml
garlic (minced)Warzywa i owoce4 kawałki
ginger (1 inch knob, minced)Warzywa i owoce1 kawałek
sakeNapoje15 ml- mirinSpiżarnia15 ml
sugar (or honey)Spiżarnia30 g
soy sauceSpiżarnia30 ml- oyster sauceSpiżarnia30 ml
onion (half, sliced)Warzywa i owoce1 kawałek
short-grain rice (cooked)Produkty zbożowe400 g
beef (thinly sliced)Mięso450 g
shimeji mushroomsWarzywa i owoce100 g- canned corn (drained)Spiżarnia60 g
- scallions (sliced)Warzywa i owoce3 kawałki
butterNabiał15 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
378kcal
- Węglowodany
- 35 g
- Białko
- 18 g
- Tłuszcz
- 18 g
czego użyjesz
Przybory
Patelnia
cast iron pan
Miska
krok po kroku
Przygotowanie
- Krok 1
Prepare the aromatics
- Mince the garlic and ginger.
- Slice the onion and scallions.
- Krok 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.
- Krok 3
Sauté the onions
- Heat oil in a cast iron pan over medium heat and sauté the sliced onions until lightly caramelized.
- Krok 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.
- Krok 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.
najczęściej gotowane najpierw