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🍽️ Chili-Ginger Beef with Asian Stir-Fried Vegetables, Rice, and Peanuts

645 kcal · 30 min · 4 servings

Ingredients

• minute steaks from beef 600 g
• Long-grain rice 300 g
• Salt Pinch
• Garlic cloves 1 pc.
• Ginger, fresh 10 g
• Sriracha sauce 2 tsp
• Soy sauce 4 tbsp
• Oil 5 tbsp
• Sugar Pinch
• Carrots 3 pc.
• Zucchini 1 pc.
• Onions, yellow 1 pc.
• Cilantro, fresh 10 g
• Peanut kernels 4 tbsp

Instructions

1. 1. Rinse the steaks, pat dry with a kitchen towel, and set aside to come to room temperature. In a pot, cover the rice with about 700 ml of salted water, bring to a boil, then cover and cook on low to medium heat for about 15 minutes.
2. 2. Peel the garlic and chop finely. Peel the ginger as well and cut into small pieces. In a bowl, mix with Sriracha sauce, soy sauce, 1 tbsp oil, and 1 tsp sugar, then set aside.
3. 3. Wash the carrots thoroughly, peel, and halve lengthwise. Rinse the zucchini, trim the ends, and quarter lengthwise. Then slice both diagonally into thin, elongated slices. Halve the onion, peel, and cut into thin strips.
4. 4. Heat 2 tbsp oil in a pan over medium to high heat and stir-fry the prepared vegetables together with 2 pinches of sugar and 1 pinch of salt for about 5 minutes. Shake the pan regularly while doing so.
5. 5. Heat 2 tbsp oil in another pan on high heat and sear the meat in it for approx. 2 minutes. Then add the chili-ginger marinade and simmer on medium heat for approx. 2 minutes. If needed, add a little water (1–2 tbsp) to loosen the consistency.
6. 6. In the meantime, wash the cilantro, shake off excess water, remove the thick stems, and chop coarsely. Coarsely chop the peanuts as well. Mix the meat and vegetables in the pan and season with salt, pepper, and sugar to taste.
7. 7. Loosen the rice slightly with a fork and salt it. Plate the rice, chili-ginger beef, and stir-fried vegetables, then sprinkle with cilantro and peanuts before serving. Enjoy your meal!

Nutrition per serving

• kcal: 645
• Protein: 34 g · Fett/Fat: 24 g · Carbs: 67 g