Carrot Rice with Beef Strips, Oyster Mushrooms and Pak Choi

Ingredients

• 200 g Naturreis
• 2 Kardamom capsules
• 250 g Oyster mushrooms
• 2 Pak Choi
• 1 bunch spring onions
• 300 g Beef chuck steak
• 1 red chili
• 1 clove garlic
• 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 rice in a sieve, rinse and soak in a pot with 2.5 times the amount of water and cardamom capsules for 10 minutes. Then bring everything to a boil and simmer on low heat for 30 minutes. Remove from heat and let stand covered for 5 minutes.

2. 2.

   Meanwhile, clean the oyster mushrooms and slice them. Clean, wash and slice the Pak Choi and spring onions. Rinse the meat, pat dry and slice into strips. Halve, deseed, wash and chop the chili. Peel and chop the garlic. Peel and coarsely grate the carrots. Wash, shake dry and pluck the coriander leaves.

3. 3.

   Heat 1 tbsp of oil in a pan. Add the chili and garlic and sauté for 2 minutes over medium heat. Add the meat and fry for 4 minutes over high heat. Deglaze with soy sauce and 1 tbsp of lime juice, season with pepper, remove from the pan and set aside.

4. 4.

   Heat the remaining oil in the same pan, fry the mushrooms, Pak Choi and spring onions for about 5 minutes. Deglaze with the remaining lime juice, season with salt and pepper. Add the beef and heat for 1 minute.

5. 5.

   Fluff the rice with a fork, season with salt and pepper. Stir in the carrots. Arrange the beef with vegetables and rice on plates and serve sprinkled with coriander.