Black pepper beef baked rice
Overview
How to cook Black pepper beef baked rice at home
Tags
Ingredients
Steps
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Let me take a photo of my ingredients first. Peel tomatoes, dice beef, potatoes, onions and garlic
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Put the beef into the pot with cold water, add an appropriate amount of peppercorns and a little cooking wine (it can remove the fishy smell~), wait until it starts to foam, then take it out and set aside
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Pour an appropriate amount of cooking oil into the pot, heat it up, add diced onions and garlic, and sauté until fragrant
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Add diced tomatoes and stir-fry over low heat until juice comes out
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In view of the poor taste of tomatoes this season, I added these four little ones and cut them in half
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After the tomatoes are soft and the juice is released, add the potato cubes and stir-fry. At this time, you can add some water appropriately, but not too much, because it is not suitable to have too much soup on the final baked rice
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Stir-fry the potatoes for a while and then add the basil and pizza grass. If you don’t like the taste, you can leave it out
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After the above spices are cooked out, add an appropriate amount of extremely fresh flavor, cooking wine, and oil. At this time, you can add beef~ Then, add a little water and simmer on low heat for a while
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After the pot is boiled, add black pepper. Add as much as you like. Cook for a while and the water will reduce, then take it out and set aside
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While waiting for the beef to taste, you can grate some shredded mozzarella cheese. In the end, the actual ingredients used will be more than what is in the bowl
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Brush the baking pan with cooking oil to prevent the rice from sticking
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The rice prepared in advance will be more delicious if you add some cooking oil when steaming the rice
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Spread the rice flat on the baking sheet, the second layer is mozzarella cheese, the third layer is the previously cooked black pepper tomato beef, and finally the cheese is topping
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Bake in the oven at 200°C for 15 minutes, with upper and lower heat. The temperature of each oven will be different, so you can check it several times, depending on the color of the cheese surface