Beef Gum Pao
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash
- 1 carrot (s)
- 2 bell peppers (pointed peppers)
- 1 bunch spring onion (s)
- 1 Chinese cabbage
- 1 glass mushrooms (stick sponges)
- garlic
- Sambal Oelek
- soy sauce
- cumin
- ginger
- Curry powder
- oil
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Wash or peel the beef goulash, carrots, bell pepper, spring onions and Chinese cabbage and cut into fine slices or strips. With the carrot, this works best with a vegetable peeler, then the slices are wafer-thin.
- Put a little oil in the wok, let it get hot, add the goulash slices, season immediately with plenty of curry and add the garlic as desired. Let it brown, pouring soy sauce and a little water over and over again, so that the meat lies in a dark sauce.
- Melt some butter in another wok (or a normal pan), lightly fry the chopped carrots, bell pepper, spring onions and the stick sponges in the butter. Season to taste with ginger, cumin and vegetable stock.
- Add to the meat, add Chinese cabbage, mix, heat again briefly and season with sambal oelek. If you like, add soy sauce, ginger, curry and cumin.
- This goes well with fragrant rice.
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