Rice with beef and mushrooms

Rice with beef and mushrooms

Ingredients

• Long grain rice 300 g
• Beef shoulder200 g
• Champignons50 g
• White sesame seeds 1 teaspoon
• Sweet paprika to taste
• Garlic 4 cloves
• Sugar 1 teaspoon
• Vegetable oil 2 tablespoons
• Soy sauce 1 tablespoon
• Chinese rice wine 1 tablespoon
• Starch 1 teaspoon
• Soy sprouts30 g
• Ground chilli pepper

Directions

1. For the marinade, dilute the starch in cold water. Mix with wine and 1 tablespoon of soy sauce (i.e. the last 3 ingredients).
2. Cut the beef into strips along the grain.
3. Marinate the meat in the marinade and leave in the refrigerator for 30 minutes or an hour.
4. Boil rice.
5. Cut vegetables into small, medium strips. Chop the garlic.
6. Heat the oil well in a skillet. Remove the meat from the marinade and quickly fry in boiling oil. Remove the meat from the pan and place in a separate container.
7. Wipe the pan with a napkin and add oil again. Add garlic. Fry for literally 10 seconds, and then lay out the vegetables in turn - starting with hard ones. Fry, stirring constantly, until the vegetables are almost cooked (however, they should be crispy).
8. At the end, add the fried base, pour in the sauce and cook for another 3-5 minutes.
9. Serve the rice dish and sprinkle with sesame seeds.