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🍽️ Carrot rice with beef strips, oyster mushrooms and pak choi

387 kcal · 30 min · 4 servings

Ingredients

• 200 g brown rice
• 2 cardamom pods
• 250 g oyster mushrooms
• 2 pak choi
• 1 bunch spring onions
• 300 g beef rump steak
• 1 red chili pepper
• 1 garlic clove
• 2 carrots
• 10 g coriander (0.5 bunch)
• 2 tbsp coconut oil
• 3 tbsp soy sauce
• 2 tbsp lime juice
• pepper
• salt

Instructions

1. 1. Place the rice in a sieve and rinse it under running water.
2. 2. Place the washed rice into a pot.
3. 3. Add 2.5 times the amount of water and the cardamom pods to the rice.
4. 4. Let the rice soak for 10 minutes.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the rice over low heat for 30 minutes.
7. 7. Remove the pot from the heat.
8. 8. Let the rice rest covered for 5 minutes.
9. 9. Clean the oyster mushrooms.
10. 10. Slice the oyster mushrooms.
11. 11. Clean the pak choi.
12. 12. Clean the spring onions.
13. 13. Wash the pak choi and spring onions.
14. 14. Cut the pak choi and spring onions into strips.
15. 15. Rinse the meat.
16. 16. Pat the meat dry with a kitchen towel.
17. 17. Cut the meat into strips.
18. 18. Halve the chili pepper lengthwise.
19. 19. Remove the seeds from the chili pepper.
20. 20. Wash the deseeded chili pepper.
21. 21. Finely chop the chili pepper.
22. 22. Peel the garlic.
23. 23. Chop the garlic.
24. 24. Peel the carrots.
25. 25. Grate the carrots coarsely.
26. 26. Wash the coriander.
27. 27. Shake the coriander dry.
28. 28. Pluck off the coriander leaves.
29. 29. Heat 1 tbsp of oil in a pan.
30. 30. Add chili and garlic to the pan.
31. 31. Fry chili and garlic for 2 minutes over medium heat.
32. 32. Add the meat to the pan.
33. 33. Fry the meat for 4 minutes over high heat.
34. 34. Deglaze the meat with soy sauce.
35. 35. Add 1 tbsp of lime juice.
36. 36. Season the dish with pepper.
37. 37. Remove the meat from the pan.
38. 38. Set the meat aside.
39. 39. Heat the remaining oil in the same pan.
40. 40. Fry the mushrooms, pak choi and spring onions for about 5 minutes.
41. 41. Deglaze the vegetables with the remaining lime juice.
42. 42. Season the vegetables with salt.
43. 43. Season the vegetables with pepper.
44. 44. Add the beef back to the pan.
45. 45. Heat the beef for 1 minute.
46. 46. Fluff the rice with a fork.
47. 47. Season the rice with salt.
48. 48. Season the rice with pepper.
49. 49. Fold the carrots into the rice.
50. 50. Divide the beef with vegetables and rice onto plates.
51. 51. Sprinkle the dish with coriander.
52. 52. Serve the dish.

Nutrition per serving

• kcal: 387
• Protein: 25 g · Fett/Fat: 10 g · Carbs: 50 g