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- Beef and rice bowl with carrot salad
Beef and rice bowl with carrot salad
Nutrition facts per serving:
- Energy in kcal about 696
- Fat about 26g
- Carbohydrates about 77g
- Protein about 37g
This is needed
This is needed
for 4 people
Marinade
- 2 tbsp sesame oil
- 4 tbsp soy sauce
- 2 tbsp liquid honey
- 1 tbsp sesame seeds
- 1 shallot, finely chopped
- 2 garlic clove, squeezed
- 2 sticks lemongrass, core finely chopped
- 0.5 tsp chilli flakes
- 500 g beef rump, cut into thin slices
Carrot salad
- 1 tbsp white wine vinegar
- 2 tbsp sesame oil
- 1 organic lime, grated zest and the juice
- 1 tbsp soy sauce
- 1 apple, cut into thin slices
- 400 g carrots, cut into thin slices
- 1 tbsp sesame seeds
- 1 bunch mixed herbs (e.g. coriander, Thai basil, mint), leaves torn off
- 1 red chilli, deseeded, cut into rings
Rice
- 250 g jasmine rice
- 2 kaffir lime leaves (Thai-Kit)
- 4 dl water
Beef and mushrooms
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- 2 tbsp oil
- 200 g shiitake mushrooms, cut into strips
- 1 organic lime, cut into wedges
And that's how it's done
And that's how it's done
Marinade
Combine the soy sauce with all the other ingredients up to and including the chilli flakes. Place the strips of beef in the marinade, cover and chill for approx. 1 hr.
Carrot salad
In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sesame seeds. Mix in the carrots, apple, herbs and chilli.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water, kaffir lime leaves and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.
Beef and mushrooms
Heat the oil in a frying pan. Fry the mushrooms for approx. 3 mins., remove from the pan. Remove the meat from the marinade, fry in the same pan for approx. 2 mins., turning occasionally. Remove, return the mushrooms and marinade to the pan, reduce for approx. 3 mins., add the meat and cook for approx. 1 min. Plate up the rice and carrot salad with the meat. Serve with the lime wedges.
