Beef stir-fry with semi-somplete rice and vegetables
Preparation20 min
Cooking25 min
Quantity4
400 g of beef steak
400 g of carrots
2 yellow bell peppers
150 g of Camargue IGP semi-complete long-grain rice Hériztage
2 onions
150 g of button mushrooms
2 tsp of salty soy sauce
2 tsp of curry powder
2 tsp of five-spice powder
2 tbsp of chopped fresh coriander
2 tbsp of olive oil
Salt, pepper
In a saucepan, add the rice to five times its volume in boiling salted water and cook covered for 20 minutes over medium heat. Drain and keep warm.
Meanwhile, peel the carrots and cut them into thin sticks.
Peel and slice the onions.
Wash, deseed, and cut the two bell peppers into strips.
Slice the steaks and, in a bowl, mix the meat with the curry, five-spice powder, and soy sauce.
In a frying pan, heat 1 tbsp of olive oil and sauté the onions and meat for 3 minutes. Set aside.
In the same pan, add another tbsp of olive oil and sauté the carrots, bell peppers, and mushrooms.
Cook for 10 minutes, stirring occasionally, and add a little water if needed.
Once the vegetables are cooked, add the meat, then the rice.
Adjust the seasoning with salt and pepper and add the chopped coriander.
Reheat everything for 1 minute and serve immediately!
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