Chop Suey with Dark Sauce

Summary

Ingredients

• 600 g beef oulash
• 2 bell peppers, red and yellow
• 1 small Can / s bamboo slices
• 1 spring onion (s)
• 1 onion (s)
• 0.5 ½ head broccoli
• 150 g mushrooms
• 1 clove garlic
• 400 g basmati

For the marinade:

• 1 tablespoon vegetable oil, highly heatable, e.g. peanut oil
• 1 tablespoon soy sauce, Japanese (Shoju)
• 1 tablespoon soy sauce, dark
• 1 piece (s) ginger, grated
• 1 teaspoon meat tenderizer

For the sauce:

• 2 tablespoon oyster sauce
• 100 ml soy sauce, Japanese (Shoju)
• 3 teaspoons cornstarch
• some palm sugar
• 200 ml water
• Chilli powder

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Instructions

1. First cut the goulash into thin slices.
2. Then mix the marinade from the above ingredients together and mix the meat well in it. Cover and leave to stand in the refrigerator for 30 minutes.
3. In the meantime, wash the rice and let it soak for 30 minutes with plenty of water.
4. In the meantime, wash and cut the vegetables, finely chop the garlic, cut the onions into relatively coarse pieces, cut the peppers into diamonds, remove the florets from the broccoli head. Drain the bamboo.
5. Put on rice:
6. Pour off the spring water, add the same amount of water (400ml) with a little salt. Bring to the boil and continue cooking with the lid open until the water no longer covers the rice. Close the lid and let it swell over the lowest possible heat.
7. At the same time, heat the wok on the stove with a little peanut oil on the highest setting and cook the meat quickly, stirring frequently. Pour into a bowl and set aside. Make sure that you also catch the leaked meat juice.
8. Heat the wok again strongly with a little oil. Steam the onions and garlic until translucent, stirring constantly, then add the broccoli florets, stir for a short while and finally add the peppers, spring onions, mushrooms and bamboo.
9. Add the ingredients for the sauce. Sharpen with chilli powder to taste. Maybe start carefully with the oyster sauce. It differs in taste intensity depending on the manufacturer.
10. Add the meat again and serve with the basmati rice.

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