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RECIPES
| Calories | 149,1 Kcal |
| Fat | 3,61 g |
| of which fat | 1,31 g |
| Carbohydrates | 15,1 g |
| of which sugar | 1,95 g |
| Proteins | 11,72 g |
| Salt | 0,30 g |
| Calories | 149,1 Kcal |
| Fat | 3,61 g |
| of which fat | 1,31 g |
| Carbohydrates | 15,1 g |
| of which sugar | 1,95 g |
| Proteins | 11,72 g |
| Salt | 0,30 g |
Place rice, water, and a pinch of salt in a pot (2 cups of water for every cup of rice). Chop garlic and ginger. In a bowl, mix sugar, soy sauce, and water (the same amount as soy sauce). Heat a dash of oil in a frying pan over medium heat. Sauté bell pepper and chili (spicy! add to taste or omit) until tender or to the desired point of doneness. Spread beef strips on a plate and sprinkle remaining cornstarch over it. Toss them with your hands to coat them in cornstarch on all sides. In the same frying pan, sauté garlic and ginger for about 10-20 seconds. Add the sauce and let simmer for 2 min over medium heat. Then, add cornstarch and water mixture. Allow it to simmer (while stirring) briefly until it thickens. Place rice, water, and a pinch of salt in a pot (2 cups of water for every cup of rice). Chop garlic and ginger. In a bowl, mix sugar, soy sauce, and water (the same amount as soy sauce). Heat a dash of oil in a frying pan over medium heat. Sauté bell pepper and chili (spicy! add to taste or omit) until tender or to the desired point of doneness. Spread beef strips on a plate and sprinkle remaining cornstarch over it. Toss them with your hands to coat them in cornstarch on all sides. In the same frying pan, sauté garlic and ginger for about 10-20 seconds. Add the sauce and let simmer for 2 min over medium heat. Then, add cornstarch and water mixture. Allow it to simmer (while stirring) briefly until it thickens.Cooking step by step
The rice:
Bring it to a boil, then reduce the heat to a minimum.
Let simmer, covered, for 15 minutes or until the rice has absorbed the water. 
Mis en place:
Cut bell pepper into strips.
Cut scallion and chili at an angle.
Cut beef into strips.
In a cup, mix 1 tablespoon (15 ml) of cornstarch with 1 tablespoon of water. 
The sauce:
The vegetables:
Set aside on a plate. 
The beef:
Heat a dash of oil in a frying pan over high heat.
Sauté the meat until it’s crispy on the surface, 1-3 minutes. Set aside on a plate. 
The final touch:
Incorporate meat and vegetables and cook for another moment until it’s sticky with minimal liquid.
Serve with jasmine rice. Finish with a sprinkle of scallions. Cooking
step by stepThe rice:
Bring it to a boil, then reduce the heat to a minimum.
Let simmer, covered, for 15 minutes or until the rice has absorbed the water. 
Mis en place:
Cut bell pepper into strips.
Cut scallion and chili at an angle.
Cut beef into strips.
In a cup, mix 1 tablespoon (15 ml) of cornstarch with 1 tablespoon of water. The sauce:
The vegetables:
Set aside on a plate. The beef:
Heat a dash of oil in a frying pan over high heat.
Sauté the meat until it’s crispy on the surface, 1-3 minutes. Set aside on a plate. The final touch:
Incorporate meat and vegetables and cook for another moment until it’s sticky with minimal liquid.
Serve with jasmine rice. Finish with a sprinkle of scallions.
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