Beef with Soybean Sprouts and Soy Tangerine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef fillet (s)
- 300 g bean sprouts
- 2 tablespoon sesame oil
- 1 piece (s) ginger
- 2 cans tangerine (s)
For the marinade:
- 1 leek
- 1 clove garlic
- 1 tablespoon cornstarch
- 2 tablespoon soy sauce
- 2 tablespoon sherry, drier
- 2 teaspoons sugar
For the sauce:
- 4 tablespoon soy sauce
- 1 cup juice from the mandarins
- 6 tablespoon sherry, drier
- 4 tablespoon vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons sesame seeds
Print Recipe
Pin Recipe Instructions
- Cut the beef fillet into slices about 2 cm thick. For the marinade, wash the leeks and cut into fine strips. Peel the garlic clove and finely chop or press through.
- Mix the cornstarch, mixed with a little cold water, with the leek, garlic and all the other ingredients for the marinade. Pour over the meat and let it steep for at least 10 minutes.
- Drain the bean sprouts. Peel the ginger and cut into slices. Heat the oil in a pan and briefly fry the ginger slices in it to flavor and take them out again. Then fry the meat in the oil for 2 minutes. Drain the mandarins while collecting the juice. Mix the meat with the seedlings and garnish with the drained mandarin wedges.
- Mix all ingredients of the soy mandarin sauce very well together and briefly e.g., heat in the microwave.
- Serve the meat with basmati rice and the soy tangerine sauce.
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