Ultra Premium Subscription - Cuisine: Asian - Entrecote
with sugar snap peas, sesame and Korean glazeCalorieën
:
803 kcalEiwit
:
41.7g eiwitBereidingstijd
:
30 minutenDifficulty
:
MakkelijkAllergenen:
- Selderij
- Gluten
- Soja
- Tarwe
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
1 stuk(s)
Entrecote
75 gram
Jasmijnrijst
½ stuk(s)
Wortel
50 gram
Spinazie
50 gram
Sugarsnaps
¼ bosje(s)
Bosui
25 gram
Demi-glace
(Bevat: Selderij)
15 gram
Gochujang
(Bevat: Gluten, Soja, Tarwe)
5 ml
Sesamolie
(Bevat: Sesamzaad)
½ zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
Zelf toevoegen
1 el
Zonnebloemolie
½ el
[Plantaardige] roomboter
25 ml
Water voor saus
½ el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Benodigdheden
•Pan
•Schuimspaan
•Aluminiumfolie
•Deksel
•Koekenpan
•Keukenpapier
Instructies
1
- Boil plenty of water in a pot or saucepan.
- Cut the carrot into thin matchsticks and boil for 1 - 2 minutes, then transfer the carrot with a slotted spoon to a plate. Cover with aluminum foil to keep warm.
- Boil the rice for 10 - 12 minutes, covered with a lid. Then, drain and add the mixture back to the pot, keeping it covered and warm. Season with salt and pepper.
2
- Meanwhile, finely chop the scallions and separate the white part from the greens.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the sugar snaps for 3 - 4 minutes, season with salt and pepper. Transfer to the plate with carrots to keep warm.
- Reheat the frying pan over medium-high heat and (gradually) add the spinach to the pan. Stir until wilted, then add the sesame oil and half of the sesame seeds. Season with salt and pepper.
3
- Meanwhile, melt a knob of butter in another frying pan over medium heat. Pat the rib eye dry with kitchen paper. Place the rib eye steak in the hot pan, along with the white parts of the scallions and fry for 1 - 3 minutes per side.
- Remove the meat from the pan, and let rest for 5 minutes under aluminum foil.
- Deglaze the pan with the water for the sauce (see pantry for amount), then add the demi glace and gochujang* and boil for 1 minute. Turn off the heat. Let cool for 1 - 2 minutes, then add the mayonnaise and mix well.
*Take care, this ingredient is spicy! Use as preferred.
4
- Slice the rib eye against the grain.
- Serve the rice in deep bowls and top with the different vegetables and meat.
- Drizzle over the sauce and garnish with the rest of the sesame seeds and the green parts of the scallions.
