Soy-sesame beef stir-fry, fluffy rice and crisp vegetables

Ingredients

• 160 g Jasmine rice
• 250 g Sliced beef
• 3 tbsp Soy sauce
• 1 tbsp Toasted sesame oil
• 3 pieces Fresh scallions
• 1 piece Fresh red bell pepper
• 120 g Fresh shiitake mushrooms
• 1 clove Fresh garlic
• 1 tbsp Neutral oil
• 1 tsp Light brown sugar
• 1 tbsp White sesame seeds
• 1 pinch Ground black pepper

Method

1. Rinse the rice, then cook it with 240 ml of water and a pinch of salt: bring to a simmer, cover, lower the heat and cook for 12 minutes. Turn off the heat and let rest covered for 5 minutes.
2. Meanwhile, slice the bell pepper into strips, slice the shiitakes and cut the scallions into thin pieces. Reserve some of the scallion greens for garnish.
3. Mix the soy sauce, light brown sugar, grated or pressed garlic, pepper and 2 tablespoons of water in a small bowl.
4. Heat a skillet or wok over very high heat with the neutral oil. Sear the beef for 1 to 2 minutes without stirring too much to get real color. Remove to a plate.
5. In the same skillet, sauté the bell pepper and shiitakes for 3 to 4 minutes, until browned but still slightly crisp.
6. Return the beef to the skillet, add the scallions and pour in the sauce. Let reduce for 1 to 2 minutes until the sauce coats the meat.
7. Off the heat, add the toasted sesame oil. Serve over the hot rice with sesame seeds and the scallion greens.

Nutrition

Per serving

Energy

681.8 kcal

Protein

36.08 g

Carbohydrate

75.45 g

Fat

25.59 g

Fibre

4.46 g

Calcium

73.89 mg

Iron

3.41 mg

Magnesium

79.13 mg