Rice and veal with mange tout and veggies
difficulty
ingredients
- 150 g Jolife mange tout
- 5 Jolife cherry tomatoes
- 1 carrot
- 1 spring onion
- 100 g Basmati rice
- 200 g veal
- 2 tablespoons soy sauce
- 4 tablespoons olive oil
- 1 tablespoon sugar
- Salt and pepper
preparation
Prepare a marinade with 1 tablespoon soy sauce, 1 tablespoon olive oil and the sugar; add the meat, mix thoroughly, cover and marinate for about half an hour. Trim the mange tout and cook for 5 minutes in a pan of salted boiling water. Boil the rice for a slightly shorter time than the instructions on the package. Drain and rinse under cold running water to stop the cooking process. Heat two tablespoons of olive oil in a nonstick frying pan, add the spring onion, the onion cut à la julienne, the cherry tomatoes cut in half and the meat (with some of the marinade) cut into thin strips. Sauté the meat quickly, then add the rice and the mange tout and allow the flavors to combine. Transfer to a salad bowl. Season with a drizzle of olive oil, the spices and a pinch of salt and pepper. Toss well and serve.