Danie główne
Pepper Lunch
30 minPorcje: 2Nutri-Score C€€
C
30 min
30 minPepper Lunch
czego potrzebujesz
Składniki
soy sauceSpiżarnia45 ml
oyster sauceSpiżarnia30 ml- rice vinegarSpiżarnia15 ml
- sriracha chili pasteSpiżarnia15 ml
- brown sugarSpiżarnia15 g
black pepper (freshly ground)Przyprawy3 g
garlic (minced)Warzywa i owoce2 kawałki
ginger (grated)Warzywa i owoce10 g- cornstarch (mixed with water into a slurry)Spiżarnia10 g
water (for the cornstarch slurry)Inne30 ml
eggs (fried, yolks runny)Nabiał2 kawałki
butter (divided)Nabiał30 g
jasmine rice (cooked)Produkty zbożowe300 g
beef (thinly shaved)Mięso200 g
corn (canned or cooked kernels)Warzywa i owoce100 g
green onions (sliced)Warzywa i owoce2 kawałki- spicy mayonnaise (optional, for topping)Spiżarnia30 g
na porcję
Wartości odżywcze
922kcal
- Węglowodany
- 138 g
- Białko
- 31 g
- Tłuszcz
- 28 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska
Trzepaczka
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Thicken the sauce
- Stir in the cornstarch slurry.
- Mix until the sauce thickens, then take off the heat.
- Krok 3
Fry the eggs
- Fry the eggs in a hot pan, keeping the yolks runny.
- Set aside.
- Krok 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.
- Krok 5
Add sauce and cook
- Pour the prepared sauce over the beef and rice.
- Let it cook and sizzle in the hot skillet.
- Krok 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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