Veal strips with rice and oriental vegetables: fusion recipe that marries the softness of veal (but you can also use beef or chicken) with typical Italian vegetables such as asparagus and beans with condiments typical of oriental cuisine. Ginger, soy sauce and sesame oil. On my YouTube channel also find the VIDEO RECIPE STEP BY STEP.
The process is very simple: on the one hand cook the rice steamed or boiled, on the other hand, quickly sauté the meat in a pan, previously marinated, and vegetables. The result is a complete and delicious single dish, with carbohydrates, fibers, vitamins and proteins. You can also sauté the rice in a pan, but in this way it is lighter and then the seasoning manages to flavor it perfectly. If you love Asian recipes, from Korean ones such as the GYERAN BAP (Egg rice) to the Chinese ones such as the SPRING ROLLS or the GYOZA ON THE PLATE, you will love the veal strips with rice and oriental vegetables.
How to steam rice
With regard to the cooking rice, there are some alternatives. I used the Chinese bamboo steamer: I put on the bottom the discs, of cotton or perforated paper that you find on Amazon. I washed the rice and steamed it for about 45 minutes, wetting it every now and then with hot water. You can also cook it in the electric steamer or in a little water, very low heat and covered, so that it cooks in its own steam. Or you can use a rice rich in starch and simply boil it, all’English. Now I wish you a good day and a happy Easter!
320 grams of aromatic rice (Basmati, Apollo, Jasmine)
400 grams of veal strips (beef or chicken)
4 fresh spring onions
a clove of garlic
some green beans
extra virgin olive oil, to taste
soy sauce, to taste
sesame oil and seeds, to taste
Salt, Chili, Ginger, to taste
The recipe for veal strips with rice and oriental vegetables is quick and easy, how to see in the VIDEO RECIPE.
COOKING RICE. You must first cook the rice and you have several alternatives available. If you have decided to use the classic steamer or the bamboo one you have to use a disc of cotton or perforated paper to prevent the rice from falling inside the holes. Wash the rice and run water and place it in the steamer, bake covered, making sure that the steam does not disperse, for about 45 minutes or until cooked. If you want to shorten the time a lot, you can simply boil the rice in a little water, covered and over a very low heat, so that cooking absorbs it all.
MEAT MARINATING. Cut the carpaccio or veal strips into strips, put them in a bowl. Season the meat with 2 tablespoons of dark soy sauce, 2 tablespoons of seamous oil, abundant grated ginger. If you like spicy, you can add a little' finely chopped chili pepper. Cover with plastic wrap and let stand for 30 minutes.
COOKING MEAT AND VEGETABLES. While the meat is flavored, wash the vegetables and clean them. Cut carrots, zucchini and fresh spring onions in thin strips. Store the green part of the onions finely chopped. Cut the beans into small pieces and clean the asparagus: cut the stems into slices and leave the tips intact.
Grating ginger, garlic and chop chilli. Brown half of the garlic mixture in extra virgin olive oil, ginger and chilli, add the veal strips, salt slightly and sauté over high heat for 2-3 minutes. When they change color they will be ready, soft and juicy. Set aside the meat.
Brown the rest of the garlic mixture in extra virgin olive oil, ginger and chilli, Add the spring onions,, the stems of asparagus, the green beans and carrots cut into strips and sauté them over high heat. After 3-4 minutes add the asparagus and zucchini, salt slightly and continue cooking always over high heat. All vegetables must remain crispy. How tender but still resistant the vegetables will be, add the meat so that it warms up. Season with soy sauce and a few more drops of sesame oil.
Put a little steamed rice in each bowl, add the seasoning based on vegetables and strips of hot veal. Complete the dish with the green parts of the onion finely chopped and toasted sesame seeds. Bon appétit!