Crispy Asian beef stir-fry with plum tomatoes and cucumber
From the foundersAlexander Eriksson·Founder & CEO
A vibrant, protein-rich beef stir-fry with Asian flavours of ginger, garlic and soy, served with a fresh salad of seasonal cucumber and plum tomatoes.
Ingredients
2 servings
- 500 gsirloin steak
- 2.5 dljasmine rice
- 250 gPlum tomatoes
- 0.5 stCucumber
- 1.5 msksesame oil
- 3 mskJapanese soy sauce
- 2 tskfresh ginger
How to make it
- 1
Cook the jasmine rice according to the packet instructions.
- 2
Slice the sirloin into even, medium-sized strips.
- 3
Halve the plum tomatoes and dice the cucumber. Mix them in a bowl with the rice vinegar and a pinch of salt. Set aside.
- 4
Heat half the rapeseed oil in a large frying pan or wok over a high heat. Sear the beef over a very high heat until nicely browned, about 1-2 minutes, so it stays juicy. Remove the beef and set it on a plate.
- 5
Lower to a medium heat, add the rest of the rapeseed oil, the grated ginger and grated garlic. Sauté quickly for 30 seconds without letting it burn.
- 6
Return the beef to the pan along with the Japanese soy sauce and sesame oil. Toss until everything is coated in the flavours and heated through.
- 7
Fold in the sliced spring onions just before serving.
- 8
Serve the hot Asian beef with the freshly cooked jasmine rice and the fresh tomato and cucumber salad.
AI-generated content. Always verify ingredients and allergen information yourself.
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