Summary

Ingredients

• 250 g beef fillet (s) - tips
• 350 g minced beef
• 1 egg (s)
• 1 large onion (s), red
• 4 spring onion (s)
• 1 clove garlic
• 100 g bean sprouts or mun bean sprouts
• 2 carrot (s)
• 1 red pepper (s)
• 200 g suar snap peas, or optionally brown mushrooms
• 6 tablespoon plum wine or rice wine
• 6 tablespoon water
• 5 tablespoon soy sauce
• 5 tablespoon sauce (teryaki)
• 2 tablespoon cornstarch
• 1 teaspoon vegetable stock
• 1 teaspoon curry paste, Thai, red
• 1 tablespoon spice mixture, China -
• some parsley or chervil
• some sesame oil or wok oil

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Instructions

1. The minced meat with the egg, 1/2 red onion chopped very finely, parsley, also very finely chopped, and mix the Chinese spice mixture. Season with salt and pepper and season if necessary. The meat mass should taste well seasoned as it gets a little milder when baked. If the meat dough is not firm enough, add some breadcrumbs.
2. Shape the meat dough into small balls and fry them in 1-2 tablespoons sesame oil in a wok. Remove after roasting and set aside.
3. Then cut the beef fillet into thin strips, fry in a little oil and add to the meatballs.
4. Cut the bell pepper into thin strips, the garlic into thin slices, the carrots into thin slices and the spring onions into thin rings. Halve the snow peas diagonally or quarter the mushrooms. Eighth the 1/2 red onion and separate the layers.
5. Mix the cornstarch with the sauces, water, plum wine and the remaining spices.
6. Heat the wok well with sesame or wok oil and first lightly fry the onions in it, then add the remaining vegetables. Always stir well and fry everything well. Then add the meatballs and beef, deglaze with the sauce mixture.
7. The sauce binds by itself through the starch. Do not simmer for long, the vegetables should stay crisp. At the very end stir in the bean sprouts, season with Chinese spices and serve with rice or Asian noodles.