Sweet Sesame Steak Strips with Crispy Onions
over golden rice with carrot & courgette
Jasmine rice is similar to basmati rice in texture and appearance. However, jasmine rice has a slightly stronger flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Jasmine rice
100 g
Steak strips
1 piece
Carrot
½ piece
Courgette
½ piece
Garlic
½ piece
Onion
5 milliliters
Sesame oil
(Contains: Sesamzaad)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
10 milliliters
Reduced salt soy sauce
(Contains: Tarwe, Soja, Gluten)
½ sachet(s)
Nasi-bami spice mix
Not included in your delivery
½ tablespoon
Sunflower oil
1.5 tablespoon
[Reduced salt] ketjap manis
½ teaspoon
Sugar
½ piece
Low sodium chicken stock cube
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] butter
Nutrition Values
Utensils
Cooking Steps
- Take the steak strips out of the fridge.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- In a bowl, combine the steak strips with the soy sauce, the sesame oil, the sugar and half of the white wine vinegar.
- Set aside to marinate until further use.
- Boil the rice for 12 - 15 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Grate the carrot and the courgette.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion for 3 - 4 minutes.
- Add the courgette, the carrot and the garlic and fry for 2 - 4 minutes.
- Add the nasi-bami spice mix and fry for 1 more minute.
- Melt a knob of butter in a frying pan over medium-high heat and fry the steak strips for 3 minutes.
- Add the marinade and fry for 1 more minute.
- Transfer the rice to the vegetables. Add the rest of the white wine vinegar and half of the ketjap, then stir-fry for 1 minute over high heat.
- Serve the rice in bowls or deep plates and top with the steak strips.
- Garnish with the crispy onions and drizzle with the rest of the ketjap.
