Brussels Sprouts and Meat Pan Asian

Summary

Prep Time	35 mins
Cook Time	20 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Boil the cleaned Brussels sprouts in salted water for about 10 - 15 minutes (save some of it if necessary) and rinse in cold water. Or use frozen Brussels sprouts.
Mix the stock, soy sauce, tomato paste, starch and pressed garlic.
Cut the beef into strips and fry briefly in hot oil (approx. 1 - 2 minutes), remove.
Braise the cabbage and the sprouts, possibly add a little more oil. Add the sauce and bring to the boil.
Finally, add the meat again, season with salt and pepper. If you like spiciness, add some chilli from the mill or cayenne pepper. A pinch of sugar to taste also rounds off.
If there is still liquid missing, possibly add Brussels sprouts water.
Roast the kernels in a pan without oil until they smell and sprinkle over the dish. Pour herbs over it - done!
Best served with (basmati) rice. Mie noodles also go well.
Even Brussels sprouts haters could dare to use this pan, which can be prepared very nicely in the wok!
You can also prepare the pan with just 500 g Brussels sprouts (with the same amount of meat). The bamboo shoots can also be left out. Fresh bean sprouts are the most beautiful, of course, but the jar also go well.
The neutral oil can also be (partially) replaced with roasted sesame oil, which gives a different taste nuance.
Beef should really only be seared very briefly so that it stays tender. If you take turkey or pork, you have to cook the meat through, of course, but also not too long so that it does not get dry or tough - it also pulls in the sauce.

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