AuthorHungry PandaCategoryMeatDifficultyBeginnerStart early with your rice by adding it to your rice cooker bowl and filling to the white rice level line number 4. Press the ’WHITE RICE’, ’LONG GRAIN’ or ’REGULAR’ function of your rice cooker. Press ’START’.
Cut the beef into 1⁄2–1 cm thick slices, then slice these into strips about 1cm wide. Season with salt and pepper and set aside for a while.
Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and cook until both are soft. Stir the mustard into pan. Coat the onion and mushrooms.
Add the rest of the mustard then pour in the stock and leave it to simmer until the liquid has reduced by half. Stir in crème fraiche and put pan aside for a while.
In another frying pan, heat the oil and when it’s smoking hot, add the strips of beef and stir-fry until brown (about 1 minute)*
Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon.
Sprinkle with parsley and serve next to your rice
Ingredients
Directions
Start early with your rice by adding it to your rice cooker bowl and filling to the white rice level line number 4. Press the ’WHITE RICE’, ’LONG GRAIN’ or ’REGULAR’ function of your rice cooker. Press ’START’.
Cut the beef into 1⁄2–1 cm thick slices, then slice these into strips about 1cm wide. Season with salt and pepper and set aside for a while.
Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and cook until both are soft. Stir the mustard into pan. Coat the onion and mushrooms.
Add the rest of the mustard then pour in the stock and leave it to simmer until the liquid has reduced by half. Stir in crème fraiche and put pan aside for a while.
In another frying pan, heat the oil and when it’s smoking hot, add the strips of beef and stir-fry until brown (about 1 minute)*
Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon.
Sprinkle with parsley and serve next to your rice