Danie główne
Chinese Tomato Steak Rice
40 minPorcje: 2Nutri-Score C€€
C
40 min
40 minChinese Tomato Steak Rice
czego potrzebujesz
Składniki
steak (at room temperature)Mięso400 g
butter (divided, for basting and finishing the sauce)Nabiał40 g
ginger (sliced, divided)Warzywa i owoce20 g
garlic (cloves, minced, divided)Warzywa i owoce4 kawałki
green onion (cut into segments)Warzywa i owoce2 kawałki
onion (sliced)Warzywa i owoce1 kawałek
tomato (cut into wedges)Warzywa i owoce3 kawałki
Chinese cooking wine (for deglazing)Spiżarnia60 ml
sugarSpiżarnia20 g
soy sauceSpiżarnia30 ml
saltPrzyprawy3 g
MSGPrzyprawy2 g- five spicePrzyprawy2 g
corn starch (mixed with water into a slurry)Spiżarnia10 g
rice (cooked, for serving)Produkty zbożowe200 g
na porcję
Wartości odżywcze
918kcal
- Węglowodany
- 95 g
- Białko
- 50 g
- Tłuszcz
- 38 g
czego użyjesz
Przybory
Patelnia
Rondel
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Cook the rice
- Rinse the rice and cook it until tender.
- Keep it warm while you prepare the steak.
- Krok 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.
- Krok 3
Start the sauce
- In the same pan, sauté the onion, tomato, garlic and ginger until softened and fragrant.
- Krok 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.
- Krok 5
Thicken the sauce
- Stir in the corn starch slurry and simmer until the sauce thickens.
- Finish with butter for gloss and richness.
- Krok 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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