Beef with Rice and Vegetables in Asian Style

1. 1 Stewing beefpack 600 g ≈ $11.36 130 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Broccoli (frozen)pack 400 g ≈ $1.80 80 g
5. 5 Soy sauce 20 ml
6. 6 Fresh ginger≈ $8.00 per kg 8 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Starch 4 g
9. 9 Sunflower oil 10 ml
10. 10 Sesame seeds 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice in cold water and cook it according to the package instructions, separately from the meat; cut the beef into thin 0.5 cm strips and coat with starch and half the soy sauce; cut the pepper into long² 0.5 cm strips and break the broccoli⁴ into florets about 3–4 cm; heat a wide pan about 28 cm in diameter over high heat until it just starts to smoke.

2. Fry the beef over high heat for 3 minutes until golden, stirring.

3. Remove the meat from the pan and set aside; in the same pan, quickly fry the pepper and broccoli⁴ for 4 minutes until lightly golden and crisp.

4. Return the meat to the pan, add the ginger, garlic⁷, and the remaining soy sauce; stir and cook for 1 minute until the aromas bloom and the sauce thickens slightly.

5. Cook on high heat until the dish is fully cooked, remove from heat and stir once more; taste and adjust salt if needed.

6. Plate onto the cooked rice, sprinkle with sesame, and garnish with greens if desired; serve immediately, optionally with a slice of cucumber or lemon.