Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beef and cranberry chinese sticky rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Beef and Cranberry Chinese Sticky Rice is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Beef and Cranberry Chinese Sticky Rice is something that I’ve loved my whole life.
My boyfriend loves mixed rice, so I added some cranberries and made sticky rice. Spread the rice on a wide plate. The sticky rice, which turns a pearly color when cooked, is what makes this dish able to clump into little balls. While the preparation and cooking time for the Pearl Balls is under an hour, be sure to allow several hours for soaking the glutinous rice.
To get started with this particular recipe, we must prepare a few components. You can have beef and cranberry chinese sticky rice using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef and Cranberry Chinese Sticky Rice:
- Take 180 ml White rice
- Make ready 90 ml Mochi Rice
- Take 125 grams Beef thigh (for stew or steak)
- Take 35 grams Bamboo shoots cooked in water
- Get 100 ml Frozen mixed vegetables
- Take 2 Fresh shiitake mushrooms
- Get 20 grams Dried cranberries
- Make ready A
- Take 2 tbsp ┌Oyster sauce
- Take 1 tbsp │Sake
- Get 1/2 tbsp │Soy sauce
- Prepare 1/2 tsp └Salt
- Prepare 1/2 tbsp Sesame oil
Mix together the soy sauce, vegetable oil, sugar, sesame, ginger, green onions and garlic in a large bowl. Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside.
Instructions to make Beef and Cranberry Chinese Sticky Rice:
- Wash the white rice and mochi rice about 30 minutes before cooking.
- Cut the shiitake mushrooms and bamboo shoots into 5 mm chunks. Cut the beef into 1 cm chunks.
- Stir-fry the beef in the sesame oil until the beef changes color. Add the bamboo, shiitake mushrooms, mixed vegetables, and dried cranberries. Season with "A".
- Put Step 1 into the rice cooker and fill up to the 2 cup line with water. Top with the Step 3 mixture and cook as usual.
- Once cooked, mix up the rice, close the lid, and let steam for about 5-10 minutes to finish.
You can also use our method for soaking and steaming the sticky rice to pre-cook it. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Remove the steaks to a warm plate to rest. General Tsao's chicken, beef and broccoli, shrimp lo mein — everyone has their go-to Chinese takeout order. But no matter what dish you prefer, there's one thing every fan of Asian cuisine can likely agree on: No meal is complete without a heaping serving of sticky rice.
So that’s going to wrap it up for this special food beef and cranberry chinese sticky rice recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
