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RECIPES
| Calories | 115,6 Kcal |
| Fat | 4,35 g |
| of which saturated fat | 1,65 g |
| Carbohydrates | 11,8 g |
| of which sugar | 1,91 g |
| Proteins | 7,18 g |
| Salt | 0,11 g |
| Calories | 115,6 Kcal |
| Fat | 4,35 g |
| of which saturated fat | 1,65 g |
| Carbohydrates | 11,8 g |
| of which sugar | 1,91 g |
| Proteins | 7,18 g |
| Salt | 0,11 g |
Chop half of the garlic. Quarter onion and separate the “petals” of the onion. Heat a dash of oil in a frying pan over medium-high heat. Add minced beef and sauté until golden brown. In a cup, mix hoisin sauce, tomato paste, soy sauce, rice vinegar, and five-spice mix (Anise, Cloves, Cinnamon, Fennel, Black pepper). Add water, the same amount as the other ingredients combined. Once the onion has softened, add the white part of the scallion and the sliced garlic. Sauté for an additional minute approximately. Serve the stir-fry with garlic rice. Finish with a sprinkle of scallion greens, chili (if you have any and if you want to), and freshly ground black pepper. Chop half of the garlic. Quarter onion and separate the “petals” of the onion. Heat a dash of oil in a frying pan over medium-high heat. Add minced beef and sauté until golden brown. In a cup, mix hoisin sauce, tomato paste, soy sauce, rice vinegar, and five-spice mix (Anise, Cloves, Cinnamon, Fennel, Black pepper). Add water, the same amount as the other ingredients combined. Once the onion has softened, add the white part of the scallion and the sliced garlic. Sauté for an additional minute approximately. Serve the stir-fry with garlic rice. Finish with a sprinkle of scallion greens, chili (if you have any and if you want to), and freshly ground black pepper. Cooking step by step
The rice:
Heat a dash of oil in a pot. Sauté the garlic with a pinch of salt for a moment; do not let it brown.
Add rice and water (2 cups of water for each cup of rice). Cover and bring to a boil. Reduce the heat to a minimum and let it simmer until the rice has absorbed the water; 10-12 min. Reserve covered. 
Mise en place:
Cut carrot into matchsticks.
Slice scallion at an angle, separating the green and white parts.
Slice remaining garlic into thin slices.
Slice chili at an angle. 
The beef:
Season with salt.
Add onion, carrot, and chili (to taste; spicy!), cook for an additional 4-5 minutes until fully cooked. 
The sauce:
Mix well. 
The stir-fry:
Add wheat flour and stir well.
Add the sauce and let it boil until reduced and the consistency is “creamy”; 1-3 min.
Adjust the taste with salt if needed. 
Your meal:
Cooking
step by stepThe rice:
Heat a dash of oil in a pot. Sauté the garlic with a pinch of salt for a moment; do not let it brown.
Add rice and water (2 cups of water for each cup of rice). Cover and bring to a boil. Reduce the heat to a minimum and let it simmer until the rice has absorbed the water; 10-12 min. Reserve covered. 
Mise en place:
Cut carrot into matchsticks.
Slice scallion at an angle, separating the green and white parts.
Slice remaining garlic into thin slices.
Slice chili at an angle. The beef:
Season with salt.
Add onion, carrot, and chili (to taste; spicy!), cook for an additional 4-5 minutes until fully cooked. The sauce:
Mix well. The stir-fry:
Add wheat flour and stir well.
Add the sauce and let it boil until reduced and the consistency is “creamy”; 1-3 min.
Adjust the taste with salt if needed. Your meal:
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