Asian beef stir-fry with mandarins and leeks

Ingredients for 4 servings:

• 500 g beef roulade(s)
• 4 thin leeks
• 350 ml chicken broth
• 2 cans of tangerine(s)
• 6 tbsp soy sauce, e.g. from Kikkoman, naturally browned
• Paprika powder, hot
• Coriander powder
• Chili flakes, dried
• salt and pepper
• little potato starch or sauce thickener
• Water to mix the starch
• little oil
• n. B. Rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quickly made in a wok

Cut the beef roulade into thin slices. I froze it beforehand and cut it slightly frozen, which allows me to get narrower strips. Heat the oil in a wok. Sear the meat in batches, loosening the rolled-up slices with a spatula to form strips. Set the meat aside. Meanwhile, cut the leek into thin strips and rinse well. Sauté the leek in the remaining oil from the meat. Add the soy sauce and chicken stock and bring to a boil. Season with all the spices to taste. Add the meat back in and simmer until the leek is soft and the meat is tender. Then add one can of mandarin orange flesh and 6 tablespoons of mandarin orange juice. Thicken the sauce slightly with potato starch or a little sauce thickener. First, mix the potato starch with cold water, then stir in. Cook the rice halfway through. Just before serving, stir in the mandarin orange pieces from the second can or place them on top as garnish. The mandarin orange flesh from the first can is barely visible anymore; it cooks down and, together with the juice, gives it a slightly sweet touch.