Boeuf aux Oignons Fusion by @niangcook

≈ 35 min

2 servings

🥢

150 ml

Salted soy sauce

🌸

5

Bissap leaves

💧

150 ml

Hot water

🥩

300 g

Rump steak

🧅

1 medium onion

Onion

🧄

2 cloves

Garlic

⚫

1 g

Pepper

🌶️

1 g

Paprika

🫙

1 g

Cumin

🌽

3 g

Cornstarch

🍚

160 g cooked

Rice

  1. Pour
    • hot water
    • dried bissap leaves

    Pour the 150 ml hot water over the 5 dried bissap leaves in a mixing bowl and steep for 10 minutes.

  2. Strain
    • dried bissap leaves
    • hot water

    Strain the bissap infusion into a clean bowl and discard the steeped leaves.

  3. Whisk
    • salted soy sauce
    • hot water
    • cornstarch

    Whisk the salted soy sauce, bissap infusion, and 1 tsp cornstarch until the cornstarch dissolves.

  4. Slice
    • rump steak
    • black pepper

    Slice the rump steak into thin strips against the grain and season it with black pepper, paprika, and ground cumin.

  5. Slice
    • onion
    • garlic

    Thinly slice the onion and finely mince the 2 garlic cloves.

  6. Cook
    • rice

    Cook the rice according to its package instructions until tender, then keep it warm.

  7. Heat
    • rump steak

    Heat the frying pan over high heat and sear the seasoned rump steak strips for 2 to 3 minutes until browned.

  8. Add
    • onion
    • garlic

    Add the sliced onion and minced garlic to the pan, then stir-fry for 3 minutes until softened.

  9. Pour
    • salted soy sauce
    • hot water
    • cornstarch

    Pour the bissap soy sauce mixture into the pan and simmer for 2 minutes until glossy and thickened.

  10. Serve
    • rump steak
    • onion
    • rice

    Serve the beef and onion sauce over the warm cooked rice.

Boeuf aux Oignons Fusion by @niangcook

≈ 35 min

2 servings

🥢

150 ml

Salted soy sauce

🌸

5

Bissap leaves

💧

150 ml

Hot water

🥩

300 g

Rump steak

🧅

1 medium onion

Onion

🧄

2 cloves

Garlic

⚫

1 g

Pepper

🌶️

1 g

Paprika

🫙

1 g

Cumin

🌽

3 g

Cornstarch

🍚

160 g cooked

Rice

Preparation Steps

  1. Step 1/10

    Pour the 150 ml hot water over the 5 dried bissap leaves in a mixing bowl and steep for 10 minutes.

    💧hot water
    🌸dried bissap leaves
    🥣mixing bowl
    🥛measuring jug

  2. Step 2/10

    Strain the bissap infusion into a clean bowl and discard the steeped leaves.

    🌸dried bissap leaves
    💧hot water
    🧺fine-mesh strainer
    🥣mixing bowl

  3. Step 3/10

    Whisk the salted soy sauce, bissap infusion, and 1 tsp cornstarch until the cornstarch dissolves.

    🥢salted soy sauce
    💧hot water
    🌽cornstarch
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Slice the rump steak into thin strips against the grain and season it with black pepper, paprika, and ground cumin.

    🥩rump steak
    ⚫black pepper
    🌶️paprika
    🫙ground cumin
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  5. Step 5/10

    Thinly slice the onion and finely mince the 2 garlic cloves.

    🧅onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  6. Step 6/10

    Cook the rice according to its package instructions until tender, then keep it warm.

    🍚rice
    🍲saucepan
    🥄wooden spoon

  7. Step 7/10

    Heat the frying pan over high heat and sear the seasoned rump steak strips for 2 to 3 minutes until browned.

    🥩rump steak
    🍳frying pan
    🥄wooden spoon

  8. Step 8/10

    Add the sliced onion and minced garlic to the pan, then stir-fry for 3 minutes until softened.

    🧅onion
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  9. Step 9/10

    Pour the bissap soy sauce mixture into the pan and simmer for 2 minutes until glossy and thickened.

    🥢salted soy sauce
    💧hot water
    🌽cornstarch
    🍳frying pan
    🥄wooden spoon

  10. Step 10/10

    Serve the beef and onion sauce over the warm cooked rice.

    🥩rump steak
    🧅onion
    🍚rice
    🥄wooden spoon

Composition

Ingredients

Types

Condiments, Liquids, Meat, Vegetables, Spices, Thickeners, Grains

Ingredients

Salted soy sauce, Bissap leaves, Hot water, Rump steak, Onion, Garlic, Pepper, Paprika, Cumin, Cornstarch, Rice

Notes

Rice (to accompany)

Allergens

Soy, Gluten, Corn

Dietetics

Dietary regimen

Dairy-Free

Calories

390 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 38g, Fat: 10g, Fiber: 2g, Sugar: 5g

Nutritional Information

Minerals

Sodium: 1850mg, Iron: 4.2mg, Potassium: 580mg, Zinc: 5.3mg

Vitamins

Vitamin B12: 2.1µg, Vitamin C: 5mg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring jug, measuring spoons, fine-mesh strainer, wooden spoon, frying pan, saucepan

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

African, French

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Juicy, Silky, Saucy, Soft

Flavors

Savory, Umami, Salty, Tangy, Floral, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool within 2 hours,Reheat beef until piping hot), freezer : 2 months (Freeze beef sauce in an airtight freezer-safe container,Freeze rice separately for best texture,Thaw overnight in the refrigerator)