Chinese Beef with Onions and Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lean beef (steak meat)
- 1 tablespoon cognac
- 1 tablespoon soy sauce, salty
- 1 teaspoon Baking powder
- 0.5 ½ egg white
- 1 green pepper (s)
- 1 vegetable onion (s)
- 2 chilli pepper (s), red, mild, dried
- 1 spring onion (s)
- 1 clove garlic
- 1 piece (s) ginger, the size a walnut
- 4 tablespoon oil, neutral
- 2 tablespoon soy sauce, salty
- 2 tablespoon sherry, dry or rice wine
- 1 teaspoon cornstarch
- 5 tablespoon meat stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the meat very finely; the finer the meat, the faster it will be ready for later cooking. If necessary, you can also use roulade meat, marinating it will make it tender and tender.
- For the marinade, mix the cognac with the soy sauce, the baking powder and half the beaten egg white, dust the starch over it and add the meat. Marinate for half a day.
- Cut the paprika, chilli and spring onions into fine rings or wedges. Peel and quarter the onion and then cut into individual layers.
- Remove the meat from the marinade, dab lightly and fry briefly in hot oil while stirring continuously. Remove and fry the onions in the remaining frying fat while stirring until brown. Add the remaining vegetables and fry for 2 - 3 minutes, then add the meat again.
- Meanwhile, stir together the soy sauce, sherry, starch, broth and pepper and pour it over the dish. Bring to the boil, wait for the sauce to set, season to taste and serve with rice.
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