Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, beef and cranberry chinese sticky rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef and Cranberry Chinese Sticky Rice is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, 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.
Beef and Cranberry Chinese Sticky Rice My boyfriend loves mixed rice, so I added some cranberries and made sticky rice. We love easy homemade and restaurant-quality dishes like our famous Instant Pot Orange Chicken , Instant Pot Mongolian Chicken , and Instant Pot Beef and Broccoli. This rich, savory, and buttery sticky rice stuffing is made with sweet Chinese sausage, smoky mushrooms, and crunchy water chestnuts.
To begin with this recipe, we must first prepare a few components. You can have beef and cranberry chinese sticky rice using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef and Cranberry Chinese Sticky Rice:
- Prepare 180 ml White rice
- Take 90 ml Mochi Rice
- Get 125 grams Beef thigh (for stew or steak)
- Make ready 35 grams Bamboo shoots cooked in water
- Make ready 100 ml Frozen mixed vegetables
- Get 2 Fresh shiitake mushrooms
- Make ready 20 grams Dried cranberries
- Prepare A
- Get 2 tbsp ┌Oyster sauce
- Take 1 tbsp │Sake
- Prepare 1/2 tbsp │Soy sauce
- Make ready 1/2 tsp └Salt
- Get 1/2 tbsp Sesame oil
Sticky rice is officially named "glutinous rice," though it's a bit of a misnomer, given that there's not any gluten in it. The traditional approach to making the Cantonese ground beef rice bowl is to marinate the beef in the sauce and cornstarch, then cook it in a wok. The marinating process is intended to eliminate the gamey taste of the beef, impart some flavor, and tenderize. Sticky rice with Chinese sausage is a staple on dim sum carts (you'll usually see it in overturned glass bowls–as little sticky rice "domes"), and it's actually very easy to make.
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.
This sticky rice recipe is similar to the sticky rice with chicken (lo mai gai) we already have on the blog, but less complex in terms of ingredients and. Sticky rice is also referred as glutinous rice, is a kind of ingredient use in many Chinese holiday recipes. Sticky rice is gluten-free and treasured by our ancestors for hundreds of years. There are mainly two types of flavor in China concerning about directly cooked sticky rice, one is savory and the other one is sweet usually with sweet red. Instead of ordering out Chinese food, do it yourself.
So that is going to wrap it up with this special food beef and cranberry chinese sticky rice recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
