Recipe of Super Quick Homemade Chinese spicy beef rice with kachumbari

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chinese spicy beef rice with kachumbari. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chinese spicy beef rice with kachumbari is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Chinese spicy beef rice with kachumbari is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have chinese spicy beef rice with kachumbari using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chinese spicy beef rice with kachumbari:

1. Make ready 8 beef, cut into thin strips
2. Prepare For the Marinade:
3. Prepare 1 1/2 teaspoons dark soy sauce
4. Make ready 1/2 teaspoon sugar
5. Make ready 1/4 teaspoon oil
6. Prepare Pinch white pepper
7. Make ready For the Rice:
8. Make ready sal;t and pepper
9. Prepare 3 tablespoons vegetable oil
10. Prepare 1 teaspoon garlic paste
11. Make ready 1/2 onion (chopped)
12. Get 4 cups cold leftover cooked rice
13. Get 2 spring onions

Steps to make Chinese spicy beef rice with kachumbari:

1. For the marinade; In a large bowl, mix together dark soy sauce, light soy sauce, sugar, sesame oil, white pepper, and cornstarch until well combined. Add the beef, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature while preparing the rest of the recipe (at least 10 minutes).
2. Heat a wok on high heat. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the garlic. Stir-fry for a few seconds until aromatic.
3. Then add the onion. Stir-fry for 1 to 2 minutes, until it starts to brown and soften.
4. Add the beef and let brown briefly, then stir-fry until it changes color.
5. Heat remaining 2 tablespoons of peanut or vegetable oil in the wok. Reduce the heat to medium. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps.
6. Stir in the chopped green onion. Do a taste test and add a bit more salt and pepper
7. Serve hot and enjoy!

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