Summary

Ingredients

• 360 g beef from the hip
• 30 ml soy sauce, dark
• 1 tablespoon sherry
• 3 tablespoon oil
• 1 onion (s)
• 2 ½ cm ginger
• 3 carrot (s)
• 1 chilli
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Cut the beef rump into very thin slices and then cut the slices into strips. Mix the soy sauce, sherry and sugar, place in a bowl with the meat and mix together.
2. Cut the onion into fine strips. Peel and grate the ginger, peel the carrots and cut into fine strips (julienne). Core and finely chop the chilli.
3. Heat 1 tablespoon of oil and stir-fry the onion and ginger until the onion is yellowish. Remove. Heat 1 tablespoon of oil and stir-fry the carrot strips until they are still firm to the bite. Remove.
4. Heat 1 tablespoon of oil and fry the beef rump together with the marinade and the chilli (amount according to the degree of heat required) while stirring until the meat is just cooked (by no means too long!). Now stir in the onion / ginger and carrots. Heat briefly and season with salt and pepper. Immediately z. Serve with basmati rice.