Summary

Ingredients

• 1.4 kg beef fillet (s)
• 3 tablespoon vinegar (Japanese sushi vinegar)
• 4 teaspoons, heaped cornstarch
• 8 teaspoon soy sauce
• 2 tablespoon honey
• 1 bottle peanut oil
• 6 large carrot (s)
• 4 large vegetable onions
• 6 bunch spring onion (s)
• 200 g suar snap peas
• 1 large garlic bulb (s), Chinese (solo garlic)
• 1 jar bamboo shoot (s)
• 2 pinches chilli flakes
• 2 teaspoons pepper, freshly ground black
• 1 bunch leaf parsley, fresh
• 0.25 liter ¼ broth
• 0.25 liter ¼ cream
• 350 g basmati rice, approx. 2 lare cups

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Instructions

1. Remove tendons and fat from the beef fillet and cut into 3cm long strips. Whisk together the sushi vinegar, roughly 4 tablespoons of the peanut oil, soy sauce, honey, and cornstarch in a bowl. Mix this marinade thoroughly with the beef strips in a container and refrigerate for 1.5 hours.
2. Cook the basmati rice according to package directions.
3. Cut carrots into 5cm long strips. Peel, halve, and quarter the vegetable onions. Wash the sugar snap peas, trim the stem ends, and cut the pods in half. Peel and chop the garlic bulb. Wash and chop the fresh parsley. Cut the spring onions into 0.5cm rings.
4. Heat peanut oil in a wok over medium-high heat until small bubbles form when you dip a wooden spoon into the oil. Working in batches to avoid overcrowding, sear the beef strips for 2 minutes per batch. Remove and set aside to rest.
5. Lightly coat the wok with peanut oil. Fry the carrot strips for 2 minutes and remove. Add the snap peas, onion quarters, and spring onion rings, stir-frying for 2 minutes. Add half the minced garlic and sauté for 1 minute. Stir in the chili flakes and bamboo shoots.
6. Return the beef to the wok with the vegetables and remaining garlic. Season with freshly ground black pepper. Simmer over medium-low heat for 3 minutes. Pour in the broth and soy sauce, add the cream. If desired, thicken the sauce with cornstarch.
7. Sprinkle with fresh parsley and serve with the cooked rice.