Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, beef and cranberry chinese sticky rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
My boyfriend loves mixed rice, so I added some cranberries and made sticky rice. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Add broth, stir to incorporate, and bring to a boil. Once it reaches a boil, immediately reduce to simmer.
Beef and Cranberry Chinese Sticky Rice is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Beef and Cranberry Chinese Sticky Rice is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have beef and cranberry chinese sticky rice using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beef and Cranberry Chinese Sticky Rice:
- Get 180 ml White rice
- Make ready 90 ml Mochi Rice
- Make ready 125 grams Beef thigh (for stew or steak)
- Get 35 grams Bamboo shoots cooked in water
- Make ready 100 ml Frozen mixed vegetables
- Get 2 Fresh shiitake mushrooms
- Get 20 grams Dried cranberries
- Prepare A
- Take 2 tbsp ┌Oyster sauce
- Prepare 1 tbsp │Sake
- Make ready 1/2 tbsp │Soy sauce
- Prepare 1/2 tsp └Salt
- Take 1/2 tbsp Sesame oil
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. The easiest method is simply to soak it overnight. Mix together the soy sauce, vegetable oil, sugar, sesame, ginger, green onions and garlic in a large bowl.
Steps 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.
The easiest method is simply to soak it overnight. Mix together the soy sauce, vegetable oil, sugar, sesame, ginger, green onions and garlic in a large bowl. 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. Sometimes called sweet rice or glutinous rice, The Spruce Eats explains that the dish consists of rice that, as the name.
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