Colorful Vegetables with Beef China-Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef, hun hip
- 300 g bean sprouts, fresh
- 200 g mushrooms, small fresh ones (quartered)
- 1 large red pepper (s) (cut into fine strips)
- 3 spring onions, (cut into wide rings)
- 1 onion (s), red (cut into thin rings)
- 2 medium carrot (s), (cut into thin strips)
- 2 cloves garlic, (finely chopped)
- 1 tablespoon ginger, fresh (finely chopped)
- 6 tablespoon sesame oil or peanut oil
- 8 tablespoon sauce, Hoi-Sin- (heaped )
- 0.5 ½ chilli pepper (s), red, dried (pitted & finely chopped)
- 1 teaspoon, leveled pepper, (Sezchuan pepper, freshly ground in a mortar)
- 1 teaspoon, grained cumin, (freshly ground)
- 1 teaspoon, crushed mustard seeds, (freshly ground)
- 0.5 teaspoon ½ cardamom, (freshly ground)
- 80 g cashew nuts, (roasted)
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin strips, wash, clean / peel the vegetables and cut into strips / rings. Peel and finely chop the garlic and ginger.
- Heat 2 tablespoons of oil in a large, deep pan or wok, fry the onion and meat for a maximum of 2 minutes, remove from the pan.
- Heat the remaining oil, fry the mushroom quarters and the carrot strips, add the peppers with garlic and ginger, after 1-2 minutes add the spring onions, the bean sprouts and the ground spices as well as the chilli. Stir in the Hoi-Sin sauce, let it steep for 2 minutes, season to taste, serve with rice and pour some cashweed seeds over the sauce.
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