300 g of Camargue PGI fragrant long white rice Hériztage
400 g of sliced beef
2 zucchinis
1 red bell pepper
2 onions
1 small fresh chili (adjust to taste)
2 garlic cloves
A piece of fresh ginger
20 g of Thai basil (found in Asian grocery stores)
2 tbsp of sweet soy sauce
20 g of sesame seeds
2 tbsp of oil
4 tsp of balsamic vinegar
Salt, pepper
Peel and slice the onions. Remove the seeds and slice the chili.
Chop the garlic.
Peel and grate the ginger.
Peel the zucchinis, cut them into thin slices, and then cut each slice in half.
Wash, seed, and slice the red bell pepper into strips.
Wash, remove the leaves, and chop the Thai basil.
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, add 1 tsp of grated ginger, and keep warm.
In a wok or frying pan, heat the sunflower oil over high heat.
Add the garlic, remaining ginger, sliced beef, and sauté for 2 minutes, then cover and set aside.
Return the wok to medium-high heat, then add the zucchinis, bell pepper, and onions.
Stir-fry for 7 to 9 minutes (until the vegetables are tender).
In a bowl, mix the soy sauce, chili (adjust to taste), balsamic vinegar, and 2 tbsp of water.
Adjust the seasoning to your liking.
Turn off the heat, add the beef back to the wok, and deglaze with the sauce prepared in the previous step.
Mix well until the sauce coats the vegetables and meat.
Season with salt and pepper, and quickly reheat for 1 to 2 minutes if necessary.
Plate the dish with the sautéed beef on one half of the plate and the fragrant rice on the other half.
Sprinkle with sesame seeds and chopped Thai basil. Serve immediately.
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