Asian beef gratin á la Ed

Ingredients for 4 servings:

• 1 kg beef in one piece, lean
• 5 bell pepper(s), red, diced
• 2 zucchini, halved, sliced
• 5 carrots, halved, sliced
• 150 ml vegetable stock, boiling
• 100 ml cream
• 3 tbsp soy sauce
• Paprika powder, hot
• salt and pepper
• 3 garlic cloves, finely chopped
• 1 chili pepper(s), finely chopped
• n. B. Cheese (Emmental), grated
• n. B. Oil (sesame oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, cut the meat into relatively thin slices, about 1 cm thick. Season with salt and pepper, and fry briefly and quickly in a little hot sesame oil. Then remove from the pan. Now, in the same pan, fry 1 clove of garlic and half a chopped chili pepper. Then add the carrot and bell pepper pieces and season generously with salt, pepper, and paprika. Fry well, but so that they are still slightly crunchy. In the meantime, put the remaining garlic cloves and chili pieces in a container and pour the boiling vegetable stock over them. After about 5 minutes, pour in the cream, soy sauce, and 1 tbsp of sesame oil and mix everything together. Now, cover the bottom of a large baking dish with a layer of meat. Add the zucchini pieces on top, followed by the carrot and bell pepper pieces. Then place the remaining pieces of meat on top and spread the sauce evenly over everything. Finally, sprinkle the whole thing with as much cheese as you like. Cook the casserole in a preheated oven at 180°C for about 45 to 55 minutes.