Summary

Ingredients

• 1 bag basmati
• 300 g beef fillet (s)
• 2 carrot (s)
• 1 bunch spring onion (s)
• 2 red pepper (s)
• 1 jar mung bean seedlings
• 5 mushrooms
• 4 tablespoon soy sauce, dark
• 1 teaspoon broth
• 1 teaspoon cornstarch
• salt and pepper
• 1 pinch (s) Sambal Oelek
• oil

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Instructions

1. Peel the carrots, rub the mushrooms with a little kitchen paper, remove the core of the paprika and rinse the spring onions a little and remove the roots. Then cut the carrots and peppers into fine sticks. Cut the mushrooms either into slices or into quartered slices. At the beginning, cut the spring onions into fine rings and cut some of the green into longer, fine strips. Dab the beef fillet with a little kitchen paper and then cut into bite-sized pieces / slices.
2. Cook the basmati rice according to the instructions on the packet.
3. Sear the beef fillet in a wok, preferably with peanut oil, but don`t finish cooking. Put the beef fillet in a bowl and gradually fry the vegetables in the wok. Season with a little salt and pepper. Then push the vegetables to the edge and deglaze with the soy sauce, add a pinch of sambal oelek and stir a teaspoon of stock into the soy sauce. If the soy sauce has boiled down too quickly, you can stretch it again with a little water. But if that`s too liquid for you, you can carefully thicken the sauce with a little cornstarch. Then add the beef fillet again and let everything simmer gently for another 2-3 minutes.
4. Serve the chop suey with the rice.