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Beef and crunchy veggie stir-fry with roasted black sesame seeds and basmati rice

May 6th, 2016

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30 min.502 kcal.2 pers.

Ingredients

  • Sliced beef 240g1  pcs
  • Zucchini1  pcs
  • Basmati rice125  g
  • Onions1  pcs
  • Carrots200  g
  • Mushrooms brown150  g
  • Black sesame seeds10  g

Good to have at home

  • Salt
  • Pepper
  • Peanut oil
  • Garlic cloves1 pcs
  • Soy sauce1 tbsp.
  • Vegetable broth50 ml

How to do:

Basmati rice

  • Add the rice in the 2.5 x amount of water to a pot and bring to a boil. Reduce the heat to medium/low, cover with a lid and cook for 15 min.
  • Remove the lid and place a sheet of kitchen paper on the rim of the out. Put the lid back on the pot, turn off the heat and let sit for 5-10 min. until the liquid has completely absorbed.

Beef and crunchy veggie stir-fry

  • Roast the sesame seeds on a dry pan. Set aside on a plate. Peel and slice carrots. Wash zucchini, halve lengthwise and cut into slices. Clean and slice mushrooms. Peel and chop garlic. Peel the onion and cut into wedges.
  • Drain the beef strips and pat dry with kitchen paper. Heat some peanut oil in a large pan and fry the beef strips for 3 min. on high heat. Deglaze with soy sauce and fry for another minute. Season with some freshly ground black pepper and a slight pinch of salt. Set aside and wipe out the pan with some kitchen paper.
  • Add another tbsp. peanut oil to the pan and sauté garlic, onion and carrots for 3 min. on medium heat. Add mushrooms and zucchini and fry for 2-3 min. Deglaze with vegetable broth and simmer for 4-5 min. Fold in sliced beef and heat to your liking. Season to taste with salt and pepper.

Serving

  • Add the beef and crunchy veggie stir-fry to plates and sprinkle with roasted black sesame seeds. Serve with basmati rice on the side.