Summary

Ingredients

• 400 g beef, lean
• 4 tablespoon soy sauce
• 8 tablespoon oil
• 1 tablespoon, leveled cornstarch
• 1 teaspoon sugar
• salt and pepper
• 1 bunch spring onion (s)
• 1 leek
• 100 g mushrooms
• 2 carrot (s)
• 2 bell peppers, red and green
• 100 g bean sprouts or bamboo shoots (or both)
• 2 cup rice (Basmati)
• 1 clove garlic
• 1 piece (s) ginger
• Coriander greens or alternatively parsley
• 1 chilli pepper (s)

Print Recipe Pin Recipe

Instructions

1. Rinse off the meat, dry it and cut it into narrow strips (I use beef roulades for this, which are lean and already thinly sliced, just cut into strips). Mix the soy sauce with 4 tablespoons of oil and the starch, season with sugar, salt and pepper and marinate the meat in it for at least 30 minutes.
2. In the meantime, clean and wash the vegetables, drain the soy or bamboo shoots and boil the rice with one and a half times the amount of water and let it swell on the switched off hotplate.
3. Cut the spring onions into rings, the leek into strips, and the carrots and mushrooms into slices. Quarter, core and cut the peppers into pieces. Halve the chilli pepper, remove the stones (if you like it spicier, leave them in) and chop finely. Cut the garlic into fine slices, peel the ginger and chop the coriander leaves.
4. Take the meat out of the marinade and briefly sear it in hot oil, remove it and set it aside. Gradually add the vegetables to the pan and fry while stirring. Add the rest of the marinade and let everything simmer over low heat for about 6-7 minutes. Add the meat again and season to taste with grated ginger and coriander.
5. Serve with rice.