DinnerBooks
Leaf beef with ginger and soy

Leaf beef with ginger and soy

Cooking Time30 m
Ingredients13
DifficultyMedium
0
0
wanexpeckwanexpeck
Hot forehead, some oil, and shredded leaf beef that gets to take place along with salad bulbs and sugar peas – it goes fast and smells just as good as it does when the food almost cooks itself. Then everything is reversed with ginger, sweet chili and Japanese soy. There comes a fresh salad with lime, soy and roasted sesame seeds that give the right a nice finish.

Ingredients

4 servings
  • Step: 1
    4 port rice, preferably jasminris or egg noodles
  • Step: 2
    1 st lime
  • Step: 3
    1 msk fresh ginger
  • Step: 4
    2 msk sweet chili sauce
  • Step: 5
    2 msk soy japanese
  • Step: 6
    150 g sugar
  • Step: 7
    1/2 st bag salad bulb (at 125 g)
  • Step: 8
    1 msk sesame
  • Step: 9
    1 st cosmopolitan salad
  • Step: 10
    600 g leaves
  • Step: 11
    1 msk oil
  • Step: 12
    salt
  • Step: 13
    pepper

Instructions

  • Step: 1
    Cook the rice as directed on the packaging.
  • Step: 2
    Press the juice from the lime.
  • Step: 3
    Mix the ginger with sweet chili and half of the soy.
  • Step: 4
    Admire and share the sugars and salad bulbs.
  • Step: 5
    Roast the sesame seeds in a dry and hot pan and put them in a salad bucket. Mix the lime juice and the rest of the soy. Cut the salad in rough pieces and put in. Turn around the salad just before serving.
  • Step: 6
    Cut the leaf steak into strips and fry it into the oil in a hot pan. Mix down the salad bulb and sugar peas towards the end of the friction. Taste with salt and pepper. Remove the meat from the heat and turn down the sweet chilib landing.
  • Step: 7
    Serve the leaf steak with the salad and rice.

Näring

Calories464kcal
Carbohydrates54g
Fat9g
Protein40g
Serving Size4serving

Comments