{"id":20555,"date":"2025-11-20T09:37:38","date_gmt":"2025-11-20T07:37:38","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=20555"},"modified":"2025-11-20T09:37:38","modified_gmt":"2025-11-20T07:37:38","slug":"karamellisiertes-rindfleisch-mit-zwiebeln-und-sojasauce","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=20555","title":{"rendered":"Karamellisiertes Rindfleisch mit Zwiebeln und Sojasauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em><strong>Zutaten<\/strong><\/em>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 500g Rindfleisch (Filet, Rumpsteak oder Bavette), in feine Streifen geschnitten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 2 Zwiebeln, gehackt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 3 Essl\u00f6ffel Sojasauce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 2 Essl\u00f6ffel Honig<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 2 Essl\u00f6ffel Pflanzen\u00f6l<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 1 Essl\u00f6ffel Balsamico-Essig<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 1 Knoblauchzehe, gehackt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2013 Schwarzer Pfeffer, gemahlen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Anweisungen:<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. In einer Sch\u00fcssel Sojasauce, Honig und Balsamicoessig verr\u00fchren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Pflanzen\u00f6l in einer gro\u00dfen Pfanne bei mittlerer bis hoher Hitze erhitzen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Die gehackten Zwiebeln anbraten, bis sie goldbraun und karamellisiert sind.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Den gehackten Knoblauch dazugeben und eine weitere Minute braten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. Die Rinderstreifen in die Pfanne geben und braten, bis sie goldbraun sind.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. Die honigs\u00fc\u00dfe Sojasauce \u00fcber das Rindfleisch und die Zwiebeln gie\u00dfen. Gut umr\u00fchren, um zu \u00fcberziehen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7. 5-7 Minuten k\u00f6cheln lassen, bis die So\u00dfe leicht eindickt und das Rindfleisch nach Ihrem Geschmack gegart ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8. Nach Belieben mit gemahlenem schwarzem Pfeffer w\u00fcrzen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">9. Hei\u00df auf einem Bett aus wei\u00dfem Reis oder gebratenen Nudeln servieren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zubereitungszeit: 10 Minuten | Kochzeit: 20 Minuten | Gesamtzeit: 30 Minuten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Portionen: F\u00fcr 4 Personen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: \u2013 500g Rindfleisch (Filet, Rumpsteak oder Bavette), in feine Streifen geschnitten. \u2013 2 Zwiebeln, gehackt \u2013 3 Essl\u00f6ffel Sojasauce \u2013 2 Essl\u00f6ffel Honig \u2013 2 Essl\u00f6ffel Pflanzen\u00f6l \u2013 1 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":20556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-20555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/20555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20555"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/20555\/revisions"}],"predecessor-version":[{"id":20557,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/20555\/revisions\/20557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/20556"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}