Asian Beef Stir-Fry with Vegetables and Rice

Ingredients

• 500 g beef fillet
• 20 g palm sugar
• 0.5 tsp Sea Salt
• 4 tbsp light soy sauce
• 1 tbsp cognac
• 2 cloves garlic
• 40 g spring onions
• 2 red chili peppers
• 100 g young corn kernels
• 100 g shiitake mushrooms
• 2 carrots
• 1 pak choi
• 80 g Chinese broccoli
• 100 ml vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp Sesame oil
• 0.5 tsp cornstarch
• 300 g fragrant Thai long-grain rice
• Salt
• fresh coriander for garnish

Instructions

1. 1.

   Slice the beef fillet into very thin strips, lightly pound and cut into narrow ribbons. Crush sea salt in a mortar and mix with palm sugar, cognac, and light soy sauce in a bowl. Marinate the meat in this mixture. Peel and finely slice garlic, spring onions, and chili peppers. Clean and chop corn kernels, shiitake mushrooms, pak choi, carrots, and Chinese broccoli into bite-sized pieces. Heat vegetable oil in a wok and stir-fry the beef in batches until browned; drain on paper towels. Rinse the rice and cook it in 600 ml salted water for 20 minutes, then let rest a few more minutes before garnishing with chopped coriander.

2. 2.

   While the rice cooks, heat a little vegetable oil in the wok. Sauté garlic, chili peppers, and spring onions. Add the tougher stalks of pak choi and Chinese broccoli, stir-fry briefly, then add the leaves and remaining vegetables. Cook for 2–3 minutes while stirring.

3. 3.

   Add the beef to the vegetables and warm through. Mix sesame oil with oyster sauce and pour over; season with salt if needed. If desired, thicken with cornstarch dissolved in water and bring to a brief boil.

4. 4.

   Serve the rice topped with the stir-fried vegetables and beef in bowls.