Cover the rice and cook in 100 ml boiling salted water at low heat for about 20 minutes
Peel or clean and wash the vegetables. Cut the carrots into pieces and divide the broccoli into florets. Cover both and cook in 1/4 l water with broth for about 5 minutes
Wash, dry and dice the meat. Heat oil in a coated pan. Fry the meat for 3-4 minutes. Season with salt and pepper
Drain the vegetables and collect the broth. Lift out the fillet. Add approx. 100 ml broth to the meat and boil up once. Stir in frozen herbs and season with salt and pepper. Heat meat and vegetables in it. Serve with rice and garnish with herbs