Colorful vegetables with beef "China-style"

Ingredients for 4 servings:

• 400 g beef, hung rump
• 300 g soy sprouts, fresh
• 200 g mushrooms, small fresh (quartered)
• 1 large red bell pepper(s) (cut into fine strips)
• 3 spring onions (cut into wide rings)
• 1 onion(s), red (cut into thin rings)
• 2 m.-sized carrot(s) (cut into thin strips)
• 2 cloves garlic (finely chopped)
• 1 tbsp ginger, fresh (finely chopped)
• 6 tbsp sesame oil or peanut oil
• 8 tbsp Hoi Sin Sauce (heaped tbsp)
• ½ red chili pepper(s), dried (pitted & finely chopped)
• 1 tsp, levelled pepper (Sezchuan pepper, freshly ground)
• 1 tsp, sautéed cumin (freshly ground)
• 1 tsp, leveled mustard seeds (freshly ground)
• ½ tsp cardamom (freshly ground)
• 80 g cashew nuts (roasted)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

If you have vegetarians and vegans in your circle of friends, leave out the beef and increase the amount of vegetables

Cut the meat into thin strips. Wash, trim, and peel the vegetables, and cut them into strips/rings. Peel and finely chop the garlic and ginger. Heat 2 tablespoons of oil in a large, deep pan or wok. Sauté the onion and meat for a maximum of 2 minutes, then remove from the pan. Heat the remaining oil. Sauté the mushroom quarters and carrot strips. Add the bell peppers, garlic, and ginger. After 1-2 minutes, add the spring onions, bean sprouts, ground spices, and chili. Stir in the hoisin sauce. Let stand for 2 minutes. Season to taste. Serve with rice and scatter some cashew nuts over the sauce.