Beef and Cranberry Chinese Sticky Rice

Name: Beef and Cranberry Chinese Sticky Rice
Cuisine: American
Ingredients: 180 ml White rice; 90 ml Mochi Rice; 125 grams Beef thigh (for stew or steak); 35 grams Bamboo shoots cooked in water; 100 ml Frozen mixed vegetables; 2 Fresh shiitake mushrooms; 20 grams Dried cranberries; 2 tbsp ┌Oyster sauce; 1 tbsp │Sake; 1/2 tbsp │Soy sauce; 1/2 tsp └Salt; 1/2 tbsp Sesame oil

cookpad.japan @cookpad_jp

My boyfriend loves mixed rice, so I added some cranberries and made sticky rice.

Recipe by ochikeron

My boyfriend loves mixed rice, so I added some cranberries and made sticky rice.

Recipe by ochikeron

cookpad.japan @cookpad_jp

My boyfriend loves mixed rice, so I added some cranberries and made sticky rice.

Recipe by ochikeron

My boyfriend loves mixed rice, so I added some cranberries and made sticky rice.

Recipe by ochikeron

Saved

Ingredients

180 mlWhite rice
90 mlMochi Rice
125 gramsBeef thigh (for stew or steak)
35 gramsBamboo shoots cooked in water
100 mlFrozen mixed vegetables
2Fresh shiitake mushrooms
20 gramsDried cranberries
A
2 tbsp┌Oyster sauce
1 tbsp│Sake
1/2 tbsp│Soy sauce
1/2 tsp└Salt
1/2 tbspSesame oil

Saved

Steps

1

Wash the white rice and mochi rice about 30 minutes before cooking.
2

Cut the shiitake mushrooms and bamboo shoots into 5 mm chunks. Cut the beef into 1 cm chunks.
3

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".
4

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.
5

Once cooked, mix up the rice, close the lid, and let steam for about 5-10 minutes to finish.