Beef and Mushroom Stir‑Fry with Rice
A fresh beef and mushroom stir‑fry served over rice from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g rice
- 600 g beef (e.g., from the hip or loin)
- 2 tbsp plant oil
- 2 onions
- 1 Garlic clove
- 200 g mushrooms
- 250 g Sugar snap peas
- 100 ml meat broth
- fish sauce
- soy sauce
- 1 tbsp Sesame seeds
- 1 tsp Sesame oil
- 0.5 bunch Thai basil
- chili sauce
Instructions
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1.
Cook rice according to package instructions.
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2.
Wash beef, pat dry and slice into thin strips.
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3.
Peel onions and garlic; cut onions into strips and garlic into slices.
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4.
Clean mushrooms and halve or slice thickly depending on size.
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5.
Wash sugar snap peas, trim and blanch in salted water for about 1 minute until slightly firm. Shock in ice water and drain.
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6.
Sear beef in hot oil until browned, add mushrooms and cook further, then stir in garlic and onions. Cook together for 1–2 minutes while stirring. Add a splash of fish sauce and soy sauce, pour in broth. Add sugar snap peas and simmer for another 1–2 minutes, seasoning with sauces and sesame oil. Finally fold in chopped Thai basil leaves and sesame seeds, serve over rice.
