Rice Cakes with Filé and Vegetables

Name: Rice Cakes with Filé and Vegetables
Yield: 4
Ingredients: 4 tablespoons of oil; 300g of beef filé, cut into strips; Salt and black pepper to taste; 300g of rice cakes*; 1 chopped onion; 1 sliced carrot; 2 cups of spinach leaves; 10 sliced shiitake mushrooms; 2 tablespoons of sesame oil de gergelim; 1/4 cup of soy sauce (shoyu); 1 tablespoon of red pepper paste; 2 tablespoons of garlic paste; 3 tablespoons of roasted and chopped cashew nuts

1
4 tablespoons of oil
2
300g of beef filé, cut into strips
3
Salt and black pepper to taste
4
300g of rice cakes*
5
1 chopped onion
6
1 sliced carrot
7
2 cups of spinach leaves
8
10 sliced shiitake mushrooms
9
2 tablespoons of sesame oil de gergelim
10
1/4 cup of soy sauce (shoyu)
11
1 tablespoon of red pepper paste
12
2 tablespoons of garlic paste
13
3 tablespoons of roasted and chopped cashew nuts

Ingredients

1
4 tablespoons of oil
2
300g of beef filé, cut into strips
3
Salt and black pepper to taste
4
300g of rice cakes*
5
1 chopped onion
6
1 sliced carrot
7
2 cups of spinach leaves
8
10 sliced shiitake mushrooms
9
2 tablespoons of sesame oil de gergelim
10
1/4 cup of soy sauce (shoyu)
11
1 tablespoon of red pepper paste
12
2 tablespoons of garlic paste
13
3 tablespoons of roasted and chopped cashew nuts

Directions

1
1
2
Heat half of the oil in a frying pan over high heat
3
Add the filé and fry until golden brown
4
Season with salt and black pepper
5
Reserve in a bowl
6
2
7
Cook the rice cakes in boiling water, then drain and rinse in cold water
8
3
9
Heat the remaining oil in a large frying pan or wok over high heat
10
Add the onion, carrot, spinach, and mushrooms
11
Refry until the carrot is al dente
12
Add the reserved filé, cooked rice cakes, and all other ingredients except for the cashew nuts
13
Let it simmer
14
If the mixture starts to stick, add more oil
15
Check the seasoning
16
When ready to serve, sprinkle with cashew nuts.