°750g Beef (tenderloin or rump steak)
°250g white basmati rice
°3 medium onions
°4 sprigs of cilantro
°2 tbsp. tablespoon soy sauce
°4 tbsp. peanut oil
°1 tbsp. cornstarch
Peel and slice the onions. Wash, dry and thin the cilantro.
Cut the meat into strips and place it in a deep dish. Spread the sliced onions over the meat, drizzle with a tablespoon of soy sauce, a tablespoon of peanut oil, a tablespoon of water, sprinkle with pepper and cornstarch and mix good. Let to marinate for 20 min in fridge.
Cooking rice according to instructions on packet.
At the same time, heat two tablespoons of oil in a wok or large skillet, sauté the beef in small batches for 2 minutes.
Remove the meat from the wok, pour a tablespoon of oil and sauté the onions for 5 minutes. Pour in the marinade juice and bring to a boil.
Then add the meat, salt, pepper and cook for 2 minutes. Place the rice in bowls.
Divide the meat with the onions among the plates. Drizzle with sauce. Garnish with coriander sprigs. Serve hot.