Onglet strips with sesame and vegetable julienne

Ingredients for 4 servings:

• 500 g beef, e.g. onglet, kidney cap, crown meat
• 3 tbsp soy sauce
• 5 tbsp olive oil
• 2 onions
• 3 carrots
• 2 m.-large beetroot
• 2 chili peppers, red or green
• 2 tbsp honey
• 2 tbsp white sesame seeds
• 1 tbsp coriander greens, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Quick cooking

Clean the onglet and cut into thin slices. Marinate in the soy sauce until all the vegetables are chopped, about 30 minutes. Finely dice the onions. Slice the chili peppers and julienne the beetroot and carrots. First, sauté the diced onions in half of the olive oil until translucent. Add the chili, beetroot, and carrots and cook for five to ten minutes until al dente. Stir in the honey and let the vegetable mixture caramelize slightly. Remove from the pan and keep warm. Wipe out the pan, heat the remaining olive oil, and fry the meat strips, stirring constantly. If you’ve sliced ​​them really thin, this will only take two minutes. Sprinkle the sesame seeds over the meat and stir again. Add the vegetable mixture and coriander leaves to the meat, mix well, and season with salt and pepper. Onglet, or kidney cap in German, is considered an offal, but doesn’t have the typical flavor. It’s particularly suitable for stir-frying. If it is fried for too long or reheated, it will become quite hard.