A wonderful, light meal, rich in vitamins and proteins. Grilled vegetables with rice and ram steak. It is easy and simple to prepare. Follow the recipe.
Ingredients: simple, total ime: 60 min. 2 serving
2 zucchini/ cut in sticks 7 mm thickness then cut in half
2 medium fresh peppers/ 1 red and 1 green/ without seeds/ cut into strips
1 small fennel/ cut into ribs
1 green hot pepper/ chopped/ optional
3 cloves of garlic/ cut into thin leaves
6 Tablespoons Olive oil EVO
1 teaspoon salt
1/2 teaspoon black pepper
80 ml Tablespoons Soy sauce
50 g butter
1/4 teaspoon sugar
1 teaspoon red ground pepper
1 teaspoon dry parsley/ or fresh 1 Tablespoon
For Ram Steak:
2 pieces ram steak/ thickness 2 cm
dry spice/ Vegeta
salt to taste
pepper to taste
pinch of thyme
Pinch of rosemary
2 Tablespoons Olives oil
Rice:
150 ml rice/ washed
2 Tablespoons Olive oil EVO
salt and pepper to taste
430 ml water/ gradually add 3 times
Preparation:
Wash all the vegetables.
Cut the ends of the zucchini, cut them in half lengthwise, cut them in half and cut them into sticks 7 mm thick. Set aside.
Remove the stems from the peppers and remove the seeds. Then cut them into thin strips, in half if they are longer. Set aside.
Cut 3 cloves of garlic into leaves then clean the seeds from the green hot pepper, then cut into cubes.
Remove the first fennel skin, cut in half, then cut into ribs.
Fry the zucchini in a wok pan with 2 spoon olive oil until they are golden brown on both sides, then put them on a kitchen towel to absorb the excess fat.
In same pan add oil and peppers strips and chopped hot pepper, fry until they are golden brown, then take them out and lay them on a kitchen pepper.
Now in same pan add oil and fennel fry until soften.
When the fennel has softened, add all the other vegetables, and butter.
When is butter melted, add chopped garlic and stir. Immediately add all the spices, sesame seeds and soy sauce, stir well, cover and simmer for about 3–4 minutes.
Sprinkle with parsley, turn off heat.
Ram Steak :
Season the ram steak with dry spices on both sides, add salt and pepper, then pound them a little.
Sprinkle one side with thyme and the other with rosemary, rub by hand.
Heat oil on moderate heat, fry each side of ram steak until lightly browned.
After that, add a little wine directly to the oil and simmer the rump steak until the alcohol evaporates.
When the alcohol has evaporated, fry each side for another 2-3 minutes until they are well browned. I fry the ram steak a little harder because I prefer it to be thermally processed to the end and to have less blood. If you like lightly fried, do so.
Rice:
Weigh the rice and pour it into a sieve.
Wash under cold water for about 3-4 minutes and mix.
Pour the oil into a small pan, heat it on a low, moderate heat.
Add rice, add spices, salt, and pepper to taste and mix for about 2 minutes.
Pour over the first 150 ml of water. Cook and stir occasionally until it swells.
Add another 150 ml of water and stir. Cook until it swells.
Add 130 ml of water to the back, mix and leave until it swells and the water evaporates. Remove from heat.
Serve warm with rice and ram steak.
Buon appetito!
NOTE:
Do the rice and vegetables at the same time, at the end prepare the ram steaks.
Instead of one of these vegetables, you can add one of your favorites. You can also add some other herbal spices.
Keep the rest of the vegetables, and rice in the refrigerator for up to 2 days.
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