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.