Chop Suey with beef fillet and rice

Ingredients for 2 servings:

• 1 bag of Basmati
• 300 g beef fillet(s)
• 2 carrots
• 1 bunch of spring onions
• 2 red bell peppers
• 1 jar mung bean sprouts
• 5 mushrooms
• 4 tbsp soy sauce, dark
• 1 tsp broth
• 1 tsp cornstarch
• salt and pepper
• 1 pinch of sambal oelek
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the carrots, rub the mushrooms with a paper towel, core the peppers, rinse the spring onions and remove the roots. Then cut the carrots and peppers into thin sticks. Cut the mushrooms either into slices or into quarters. Start by cutting the spring onions into thin rings and also cut some of the green parts into longer, fine strips. Pat the beef fillet dry with a paper towel and then cut into bite-sized pieces/slices. Cook the basmati rice according to the package instructions. Sear the beef fillet in a wok until golden brown, preferably with peanut oil, but do not cook completely. Place the beef fillet in a bowl and gradually add the vegetables to the wok. Season with salt and pepper. Push the vegetables to the side and deglaze with the soy sauce, add a pinch of sambal oelek, and stir in a teaspoon of stock. If the soy sauce has reduced too quickly, you can dilute it with a little more water. If it’s too runny, you can carefully thicken it with a little cornstarch. Then add the beef fillet back in and simmer gently for another 2-3 minutes. Serve the chop suey with the rice.