Summary

Ingredients

• 500 g beef fillet (s) or steak meat

For the marinade:

• 1 tablespoon rice wine or sherry
• 1 egg white
• 1 tablespoon soy sauce
• 2 tablespoon cornstarch

For the paste:

• 5 chilli pepper (s), dried
• 1 tablespoon Szechuan pepper

For the vegetables:

• 200 g Chinese cabbae
• 100 g celery
• 4 spring onion (s)
• 1 ½ tablespoon bean paste, spicy
• 300 ml chicken broth
• 5 tablespoon sunflower oil
• 1 tablespoon soy sauce
• 1 tablespoon rice wine

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Instructions

1. Cut the beef - filet is best of course, but it also works with steak meat - into thin strips. Mix the egg white and starch with rice wine and soy sauce and marinate the beef with it.
2. Cut the Chinese cabbage, spring onions and celery into strips five to ten centimeters long.
3. For the paste, heat the oil in a wok and fry the chilli peppers. After thirty seconds add the Szechuan pepper and thirty seconds later take everything out, let it cool and pestle.
4. Sear the Chinese cabbage, celery and spring onions in the same oil. After a minute, add the bean paste. Pour the chicken broth over everything and simmer covered for two minutes. Remove the vegetables with a slotted spoon and keep warm.
5. Add the soy sauce and rice wine to the brew and bring to the boil. Simmer the meat strips in portions for one minute each. The liquid should always simmer gently. When the whole beef is cooked, sprinkle the pieces with the ground chili peppers and Szechuan pepper and serve on top of the vegetables.