Meat Stir-Fry with Shiitake and Pak Choi over Rice

Ingredients

• 1 onion
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 1 red chili pepper
• 100 g shiitake mushrooms
• 600 g baby pak choi (4 small heads)
• 300 g parboiled rice
• Salt
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 50 ml rice wine
• 2 tsp Honey
• 1 tsp Sesame oil
• 10 g coriander (0.5 bunch)
• 2 tbsp peanut oil
• 500 g ground beef

Instructions

1. 1.

   Peel and chop the onion, garlic, and ginger. Halve the chili pepper lengthwise, remove seeds, wash, and chop. Clean the shiitake mushrooms, trim hard stems, and cut the rest into small pieces. Wash the pak choi and separate into individual leaves.

2. 2.

   Cook the rice in 2.5 times its volume of boiling salted water according to package instructions for about 10–15 minutes.

3. 3.

   Meanwhile whisk soy sauce with oyster sauce, rice wine, honey, and sesame oil to make a savory sauce. Rinse coriander, pat dry, and tear off small leaf pieces.

4. 4.

   Heat 1 tbsp peanut oil in a large pan. Cook the ground beef over medium heat, stirring, until browned and crumbly for about 8 minutes. Remove the meat; leave some fat in the pan.

5. 5.

   Add onion, garlic, ginger, and chili to the pan and sauté over medium heat for 2 minutes. Add mushrooms and cook for another 2 minutes. Return the beef and pour in the savory sauce, mixing everything together and steaming for an additional 2 minutes.

6. 6.

   While that cooks, heat remaining oil in a separate pan. Sauté pak choi, turning occasionally, for about 2 minutes until just wilted. Distribute cooked rice into bowls, top with the beef and vegetable mixture, and sprinkle with coriander leaves.