Oriental steak strips with brown rice

2022-11-06
  • Servings: 2
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

    708
  • Fat

    25
  • Carbs

    80
  • Protein

    38

Ingredients

  • 2cm Ginger
  • 2 Garlic
  • 200g Biefstukpuntjes
  • 2.5 tbsp Soy Sauce
  • 170g Brown Rice
  • 250g Kastagne Champignons
  • 200g Spitskool
  • 2 tbsp Ketjap Manis
  • 1 tsp Sugar
  • 1 tbsp Olive Oil
  • 2 tbsp Sunflower Oil

Method

Step 1

Bring plenty of water to the boil in a pan with a lid for the rice. Finely chop or grate the ginger and garlic. Cut the steak tips into strips of the same size so that they cook evenly. In a bowl, mix the olive oil, sugar, soy sauce, ginger , half the garlic and steak strips and let the flavors infuse.

Step 2

Add the rice to the pot with the lid, bring to the boil again and cook the rice for 12 - 15 minutes. Drain and steam. Cut the chestnut mushrooms into quarters.

Step 3

Heat half the sunflower oil in a frying pan over medium heat. Fry the chestnut mushrooms for 4 - 6 minutes. Season with salt and pepper. Heat the other half of the sunflower oil in a wok or frying pan with a lid over medium heat. Add the garlic and pointed cabbage and cook covered for 5 - 8 minutes. Add the sweet Asian sauce and heat briefly without a lid.

Step 4

Add the steak strips with marinade to the pan with chestnut mushrooms. Cook the steak strips with marinade for 2 - 4 minutes. Divide the rice between bowls, spoon the steak strips with chestnut mushrooms on one side. Spoon the pointed cabbage on the other side.

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