Life with Thai red sauce and rainbow rice

Name: Life with Thai red sauce and rainbow rice - Dochia D.
Ingredients: For the marinade: 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon olive oil A pinch of freshly ground pepper curry powder For preparation: 300 g tender beef (flank or tenderloin) Oil for s; made sauce Saffron or cardamom 1 small glass of long; grain white rice (jasmine or basmati) + 2 measures of water 1 glass of brown rice + 2 and 1/4 measures of water 1 glass of red rice (Thai red) + 2 and 1/2 measures of water

Meat - Life with Thai red sauce and rainbow rice by Dochia D. - Recipia

Beef with Thai Red Sauce and Arlechino Rice – An explosion of Asian flavors on your plate Who doesn't love intense flavors and the perfect combination of textures that transport you to a distant land? The recipe for Beef with Thai Red Sauce and Arlechino Rice is an excellent choice for a special dinner or a family meal. This dish is not only delicious but also colorful, turning any meal into a visual feast. Get ready to surprise your guests with a simple yet sophisticated dish that combines tender beef with a creamy curry sauce and a vibrant mix of rice. Preparation time: 20 minutes Cooking time: 40-50 minutes Total: 1 hour Servings: 4 A bit of history... The Thai Red Sauce is famous for its rich flavor, derived from a combination of essential ingredients: coconut milk, aromatic herbs, and curry. This recipe blends the sweet, spicy, and salty flavors that characterize Asian cuisine, bringing them together in a harmonious way. Red rice, on the other hand, is not only an aesthetic choice; it is packed with important nutrients such as magnesium and selenium, contributing beneficially to our health. Ingredients: *For the marinade:* - 1 tablespoon fish sauce - 1 tablespoon soy sauce - 1 tablespoon olive oil - A pinch of freshly ground pepper - A dash of curry *For preparation:* - 300 g tender beef (flank or tenderloin) - Oil for sautéing - 4 cloves of garlic - 4 bell peppers - A few mustard seeds - A few thin slices of fresh ginger - 1 teaspoon fish sauce - 1 white onion - 1 red onion - 1 small celery root - 2 medium carrots - 2 teaspoons curry paste or a packet of ready-made sauce - Saffron or cardamom (optional) - 1 small glass of long-grain white rice (jasmine or basmati) + 2 measures of water - 1 glass of brown rice + 2 and 1/4 measures of water - 1 glass of red rice (Thai red) + 2 and 1/2 measures of water Preparation steps: 1. Marinating the meat: Start by washing the beef well under cold running water. After doing this, dry it with a kitchen towel and cut it into cubes or thin strips. In a bowl, mix the marinade ingredients: fish sauce, soy sauce, olive oil, pepper, and curry. Add the pieces of meat and massage them well so that the marinade penetrates the meat. Cover the bowl with plastic wrap and refrigerate for at least one hour (ideally 2-3 hours). 2. Preparing the vegetables: Cut the onion into julienne, the bell peppers into appropriate pieces (remove the white fiber for a nicer appearance), the carrots into thin long slices, and the celery into cubes or slices, using a special shape for a distinctive look. The garlic can be minced or left in slices. 3. Cooking the meat: Heat a wok or large pan over medium heat, add the oil, and when it's hot, add the marinated meat. Sauté the meat for 3-4 minutes, until it changes color. Once cooked, remove the meat from the wok and set it aside. 4. Cooking the vegetables: In the same wok, add the garlic and sauté for 30 seconds. Add the onion, carrot, and celery, stirring constantly. Finally, add the bell pepper and sliced ginger. Sauté the vegetables for 5-7 minutes, until they become slightly crunchy. 5. Finalizing the sauce: Put the meat back in the wok, add the mustard seeds, fish sauce, and curry paste. Mix well, cooking everything together for 3-5 minutes until the sauce thickens and becomes creamy. Preparing the rice: The rice will perfectly complement this dish. Use red, white, and brown rice to achieve a color contrast. 1. White rice: Wash the rice under cold water, then add it to two cups of boiling water. Stir twice, cover tightly with aluminum foil, and place a lid on top. Let it simmer on low heat for 15 minutes, then turn off the heat and let it sit covered for another 10 minutes. 2. Red rice: Prepare it similarly, using 2 and 1/2 measures of water and letting it simmer for 30 minutes. 3. Brown rice: Use 2 and 1/4 measures of water, cooking for 20 minutes, followed by 10 minutes covered. Serving: When the rice is ready, fill the bowls with a portion of each type of rice, starting with the red rice, then the white, and finally the brown. When it cools, turn the bowl onto a plate with a quick motion to create an attractive appearance. Serve alongside the beef with Thai Red Sauce, and for extra flavor, add soy sauce to taste. Useful tips: - If you want a spicier sauce, you can add freshly sliced chili pepper to the sauce. - This dish pairs wonderfully with a cucumber salad with vinegar, which will add a note of freshness. - If you have time, let the meat marinate overnight for an even more intense flavor. Frequently asked questions: - Can I use another type of meat? Yes, you can replace beef with chicken or tofu for a vegetarian option. - How can I store leftovers? They can be stored in the refrigerator in an airtight container for 2-3 days. Reheat gently in a pan before serving. Calories and nutritional benefits: This recipe is rich in protein due to the beef, and the red rice provides a significant amount of fiber and micronutrients. One serving contains approximately 600-700 calories, depending on the amount of oil used. This recipe for Beef with Thai Red Sauce and Arlechino Rice is not only a delicious choice but also an opportunity to explore the fascinating flavors of Asian cuisine. So gather your ingredients and get ready to enjoy a memorable meal! Enjoy your meal!

Life with Thai red sauce and rainbow rice

Tags

Categories