Summary

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)

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Instructions

1. Cut the meat into thin strips, wash, clean / peel the vegetables and cut into strips / rings. Peel and finely chop the garlic and ginger.
2. 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.
3. 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.