Rice with Beef and Mushrooms
Main Dishes • European
Description
Chinese rice wine can be replaced with dry sherry.
Ingredients
- Long-Grain Rice 10 oz
- Boneless pork shoulder 5 oz
- Pickled Chanterelles 0 oz
- Toasted Sesame 1 teaspoon
- Paprika to taste
- Garlic 4 cloves
- Sugar 1 teaspoon
- Vegetable Oil 2 tablespoons
- Soy Sauce 1 tablespoon
- Chinese Black Rice Vinegar 1 tablespoon
- Corn Starch 1 teaspoon
- Peanut Sprouts 0 oz
- Mild Chili Spice a pinch
Step-by-Step Guide
Step 1
For the marinade, dissolve cornstarch in cold water. Mix with wine and 1 tablespoon of soy sauce (i.e., the last 3 ingredients).
Step 2
Cut the beef against the grain into strips.
Step 3
Marinate the meat in the marinade and leave it in the refrigerator for 30 minutes to 1 hour.
Step 4
Boil the rice.
Step 5
Chop the vegetables into medium-sized strips. Mince the garlic.
Step 6
Heat the vegetable oil in a pan thoroughly. Remove the meat from the marinade and quickly fry it in the hot oil. Take the meat out of the pan and set it aside in a separate container.
Step 7
Wipe the pan with a paper towel and pour in more oil. Add the garlic. Sauté for literally 10 seconds, then add the vegetables one by one, starting with the hard ones. Stir-fry, constantly mixing, until the vegetables are almost cooked (they should still be crunchy).
Step 8
Finally, add the fried base, pour in the sauce, and cook for another 3-5 minutes.
Step 9
Serve the dish with rice, sprinkled with sesame seeds.
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