Summary

Ingredients

• 400 g beef, from the hip
• 5 tablespoon soy sauce
• 2 tablespoon sesame oil
• 0.5 teaspoon ½ chili powder
• 2 ½ tablespoon wok oil
• 0.5 stick ½ leek
• 20 sugar snap peas
• 10 shiitake mushrooms
• 4 stalks asparagus, green
• 1 red pepper (s)
• 1 small zucchini
• 1 can coconut milk
• 2 ½ tablespoon peanut cream
• 1 ½ teaspoon chili paste
• 100 g cashew nuts
• 1 bowl mung bean seedlings
• 4 kaffir lime leaves
• 4 stalks coriander, finely chopped
• 0.5 teaspoon ½ ginger, freshly grated
• 200 g basmati rice

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Instructions

1. Cut the beef into bite-sized pieces and marinate in a bowl with soy sauce, sesame oil and chili powder for at least an hour.
2. Prepare the rice according to the package insert. Briefly roast the cashew nuts in a pan without oil and then let them cool.
3. Clean and wash the vegetables. Halve the leek and cut diagonally into strips. Halve the pods once at an angle, cut the shiitake mushrooms into strips, and cut the asparagus into slices at an angle. Quarter and core the bell pepper and cut into strips, the zucchini lengthways and cut into slices.
4. Heat the wok with a little oil, fry the meat in it until pink and then set it aside. Put some oil in the wok again and fry the vegetables briefly in it. Add the meat again and add the coconut milk and peanut cream. Season with kaffir lime leaves, coriander, ginger and chili paste. Finally, add the fresh mung bean sprouts and the roasted cashew nuts.
5. Serving: Remove the kaffir lime leaves. Put some basmati rice in the middle of the plate and pour the roasted beef and vegetables in the sauce over it. Decorate with a little coriander. Good Appetite!
6. Tip: This dish is very versatile: the selection of vegetables can vary according to taste, the beef can easily be replaced with another type of meat, if you don`t like cashew nuts or have them in the house, you can use the coarse peanut cream and if the chili paste is too hot, replace it this with a milder curry paste!