Spicy beef strips with ginger and chili

Ingredients for 2 servings:

• 360 g beef from the rump
• 30 ml soy sauce, dark
• 1 tbsp sherry
• 3 tbsp oil
• 1 onion(s)
• 2 ½ cm ginger
• 3 carrots
• 1 chili
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the rump of beef into very thin slices, then the slices into strips. Mix the soy sauce, sherry, and sugar together with the meat in a bowl and mix. Finely slice the onion. Peel and grate the ginger, peel the carrots, and cut them into julienne strips. Deseed and finely chop the chili. Heat 1 tablespoon of oil and stir-fry the onion and ginger until the onion turns yellow. Remove from the pan. Heat 1 tablespoon of oil and stir-fry the carrot strips until they are still firm to the bite. Remove from the pan. Heat 1 tablespoon of oil and stir-fry the rump of beef with the marinade and chili (amount according to desired spiciness) until the meat is just cooked (be careful not to overcook it!). Stir in the onion/ginger and carrots. Heat briefly and season with salt and pepper. Serve immediately, for example, with basmati rice.