Marinated Asian Pan

Summary

Ingredients

For the marinade:

• 8 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 3 tablespoon honey or agave syrup
• 1 tablespoon sesame oil
• 1 small ginger root
• 1 large clove garlic

Also:

• 1 medium onion (s)
• 1 bunch spring onion (s)
• 1 large carrot (s)
• 1 bell pepper (s), yellow
• 2 pak choi
• 150 g shiitake mushroom (s)
• 300 g beef minute steak (s)

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Instructions

1. For the marinade, combine 8 tablespoons soy sauce, 1 tablespoon white wine vinegar, 3 tablespoons honey or agave syrup, and 1 tablespoon sesame oil. Press or mince the large garlic clove and grate the small ginger root, then add to the liquid. Mix well.
2. Cut onion, carrot, and bell pepper into thin strips. Cut spring onion into wide rings, including some of the green if desired. Trim pak choi by removing the stalk and withered ends, then cut into wide sticks. Remove shiitake mushroom stems and cut the caps in half. Cut the beef minute steaks into thin strips.
3. Combine all vegetables and beef with the marinade in a covered container. Mix well and refrigerate for at least 2 hours 30 minutes (essential for food safety with raw meat).
4. Transfer everything to a pan with a lid and cook over medium-high heat for 10 minutes, stirring occasionally.
5. Check that the beef has reached an internal temperature of 63°C / 145°F (medium-rare).
6. Serve with rice.