Mongolian beef with stir-fried vegetables and rice
The recipe was created by @stylingkitchen and prepared in the Vitavit® Premium Pressure Cooker and the Ceratal® Comfort Frying Pan.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 100g | sugar snap peas |
| 4 | small carrots |
| 100g | mung bean sprouts |
| 350g | sirloin steak |
| 30ml | soy sauce / light |
| 1 tbsp. | maple syrup |
| 2 tbsp. | cornstarch |
| 1 | small piece fresh ginger |
| 1 | clove of garlic |
| 100g | wild rice |
| Some | coconut oil |
| 500ml | vegetable stock |
Instructions
Step 1 of 7:
Cut the meat into thin strips and mix in a bowl with the soy sauce, maple syrup, grated ginger, garlic, and cornflour.
Step 2 of 7:
Heat a little coconut oil in the Fissler Pressure Cooker and sear the meat until golden brown. Deglaze with some of the vegetable stock (add liquid up to the minimum fill level).
Step 3 of 7:
Place the rice in the unperforated insert and pour in the remaining vegetable stock.
Step 4 of 7:
Place the insert with the stand into the Pressure Cooker, close the Lid, and set Cooking Levels 3. Once the correct temperature has been reached in the Pressure Cooker (green ring), the cooking time of 9 minutes begins.
Step 5 of 7:
Now prepare the vegetables and cut them into strips, cubes, or rings.
Step 6 of 7:
Add a little oil to the Frying Pan and lightly fry the vegetables with the mung bean sprouts.
Step 7 of 7:
After the cooking time, release the steam from the Pressure Cooker and open it carefully. Serve the rice with the meat and the fried vegetables.
