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 pan.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 100g | Sugar snap peas |
| 4 | small carrots |
| 100g | Mung bean seedlings |
| 350g | Sirloin steak |
| 30ml | Soy sauce / light |
| 1 tbsp | maple syrup |
| 2 tbsp | cornstarch |
| 1 | small piece of fresh ginger |
| 1 | Clover of garlic |
| 100g | Wild rice |
| Some coconut oil | |
| 500ml | Vegetable stock |
Instructions
Step 1 of 7:
Cut the meat into thin strips and combine in a bowl with the soy sauce, maple syrup, grated ginger, garlic, and cornstarch.
Step 2 of 7:
Heat some coconut oil in the Fissler pressure cooker and brown the meat until golden. Deglaze with some of the vegetable broth (add liquid up to the minimum fill level).
Step 3 of 7:
Place the rice in the solid insert and add the remaining vegetable broth.
Step 4 of 7:
Place the insert with the feet into the pressure cooker, close the lid, and set cooking level 3. Once the correct temperature is 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 some oil to the pan and roast the vegetables with the mung bean sprouts.
Step 7 of 7:
After the cooking time, release the steam from the pressure cooker and open carefully. Arrange the rice with the meat and fried vegetables and serve.
