Number of persons: 2
Preparation time: 40 minutes
Ingredients:
80 g brown rice
500 g green beans, ends removed, large ones halved
2 tbsp olive oil
100 g lean beef tartare
salty
freshly ground black pepper
2 cloves garlic, peeled, finely chopped
1 piece of ginger ( 1 cm), peeled, grated
¼ red pepper, seeds and ribs removed, finely chopped
2 tbsp Kikkoman gluten-free soy sauce
1 tbsp fish sauce
1 tbsp cornstarch
2 eggs
2 tbsp fried onions
1 tsp chili oil
Supplies:
Frying pan
Preparation:
1. Cook the rice according to the instructions on the package.
2. Bring a pan of water to a boil and blanch the green beans for 4 minutes, until tender. Drain and set aside.
3. Heat 1 tablespoon of olive oil in a large pan over medium heat and cook the beef tartare for about 5 minutes, until nicely browned. Season with salt and pepper. Add the garlic, ginger, and chili pepper and cook for another 2 minutes.
4. Combine the soy sauce and fish sauce in a small bowl. Mix the cornstarch with 1-2 tablespoons of cold water.
5. Add the soy fish sauce to the beef tartare and stir well. Then add the cornstarch slurry and cook, stirring, for 2 minutes. Add the green beans and cook for 2-3 minutes.
6. Meanwhile, fry the eggs: heat the remaining olive oil in a large frying pan and fry the eggs.
7. Arrange the rice on a nice serving platter, spoon the tartare and green bean mixture over it, and top with the fried eggs. Sprinkle with the fried onions and drizzle half a teaspoon of chili oil over each egg.
