Rice Vegetable Stir‑Fry with Beef Fillet
Rice vegetable pan with beef fillet is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small dried Tongu mushrooms or Shiitake mushrooms (or Shiitake mushrooms)
- 200 g long grain rice (parboiled)
- Salt
- Pepper (freshly ground)
- 250 g beef fillet
- 1 stalk Celery
- 1 red bell pepper
- 2 smaller leek sticks
- 2 chili peppers
- 2 tbsp sesame oil
- 1 tsp turmeric
Instructions
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1.
Soak Tongu mushrooms in water for 1 hour.
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2.
Cook rice according to package instructions.
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3.
Slice beef fillet into strips.
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4.
Wash, trim and cut celery into fine sticks.
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5.
Wash, trim, deseed and cut bell pepper into ~5 cm long sticks.
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6.
Wash, trim and slice leek diagonally into rings.
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7.
Slice mushrooms into rounds.
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8.
Wash, deseed and slice chili peppers into thin rings.
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9.
In a pan sear beef in 1 tbsp oil very briefly, then remove and set aside.
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10.
Sauté vegetables in the pan, add a splash of water and salt, cover and steam for a few minutes until slightly firm, season with pepper.
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11.
Mix rice with turmeric so it turns lightly yellow, combine with vegetables and beef in the pan, fold in chili rings.