Summary

Ingredients

• 800 g beans (Kenya beans)
• 600 g beef steak (s) (e.. rump steak or hip steak)
• 1 bunch garlic (garlic grass: Thai garlic)
• 50 g iner, fresh
• 1 piece (s) palm sugar
• 125 ml water, hot
• 500 g basmati or similar rice
• 6 tablespoon peanut oil or sesame oil
• 400 ml gravy

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Instructions

1. Clean the Kenya beans and blanch them until they are firm to the bite. Rinse with cold water. Cut the meat into strips, peel the ginger and cut into slices. Chop the garlic grass (Caution: if there is no garlic grass, finely chop approx. 4 cloves of garlic - but please do not press!).
2. Crush the palm sugar (available in Asia Shops) and dissolve about 1/4 of the slice in 125 ml of hot water. Prepare the gravy (I recommend Maggi).
3. Let the wok get very hot, add the oil and fry the meat in portions with the addition of ginger. Only use ginger as a condiment for roasting meat, it does not belong in the dish. Put the finished meat aside.
4. Heat the dissolved palm sugar in a wok (do not boil), add the gravy and let it boil briefly. Add the meat and beans and let them get hot. Season with pepper and salt and finally fold in the garlic.
5. Serve immediately with rice.
6. Tip: If the sauce is too thin for you, you can either thicken it a little with Mondamin or flour the strips of meat in Mondamin before frying them. Better to leave it out, it tastes better!