Asia Wok – pan with meatballs and fillet tips

Ingredients for 4 servings:

• 250 g beef fillet(s) – tips
• 350 g minced beef
• 1 egg(s)
• 1 large onion(s), red
• 4 spring onions
• 1 garlic clove(s)
• 100 g soy sprouts or mung bean sprouts
• 2 carrots
• 1 bell pepper(s), red
• 200 g sugar snap peas, or brown mushrooms
• 6 tbsp plum wine or rice wine
• 6 tbsp water
• 5 tbsp soy sauce
• 5 tbsp sauce (terryaki)
• 2 tbsp cornstarch
• 1 tsp vegetable broth
• 1 tsp curry paste, Thai, red
• 1 tbsp spice mix, China –
• some parsley or chervil
• some sesame oil or wok oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix the minced meat with the egg, 1/2 red onion (very finely chopped), parsley (also very finely chopped), and the Chinese spice mix. Season with salt and pepper and add more seasoning if desired. The meat mixture should taste well seasoned, as it will mellow slightly during cooking. If the meat mixture isn’t firm enough, add some breadcrumbs. Form small balls from the meat mixture and fry them in 1-2 tablespoons of sesame oil in a wok. Remove from the pan after frying and set aside. Then cut the beef fillet into thin strips, fry in a little oil, and add to the meatballs. Cut the bell pepper into thin strips, the garlic into thin slices, the carrots into diagonal, thin slices, and the spring onions diagonally into thin rings. Halve the snow peas diagonally or quarter the mushrooms. Cut the 1/2 red onion into eighths and separate the layers. Combine the cornstarch with the sauces, water, plum wine, and the remaining spices. Heat the wok with sesame or wok oil and first lightly fry the onions, then add the remaining vegetables. Stir well and fry everything until cooked through. Then add the meatballs and beef, and deglaze with the sauce mixture. The starch will thicken the sauce on its own. Don’t simmer for long; the vegetables should remain crunchy. Finally, stir in the bean sprouts, season with Chinese spices, if desired, and serve with rice or Asian noodles.