Chinese beef with onions and peppers

Ingredients for 4 servings:

• 250 g beef steak(s)
• 1 tbsp cognac
• 1 tbsp soy sauce, salty
• 1 tsp baking powder
• ½ egg white
• 1 bell pepper(s), green
• 1 vegetable onion(s)
• 2 chili peppers, red, mild, dried
• 1 spring onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, walnut-sized
• 4 tbsp oil, neutral
• 2 tbsp soy sauce, salty
• 2 tbsp sherry, dry or rice wine
• 1 tsp cornstarch
• 5 tbsp meat broth
• salt and pepper

Instructions

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

can be prepared in a wok or a deep pan.

Finely chop the meat; the finer the chops, the quicker it will cook later. If necessary, you can also use roulade meat; the marinade will make it tender and tender. Finely dice or chop the ginger and garlic. For the marinade, mix the cognac with the soy sauce, ginger, garlic, baking powder, and half the beaten egg white. Sprinkle the starch over the meat and add it to the marinade. Marinate for half a day. Finely slice the bell pepper, chili, and spring onion. Peel and quarter the onion, then separate the individual layers. Remove the meat from the marinade, pat dry, and fry briefly in hot oil, stirring constantly. Remove and fry the onions in the remaining fat until browned, stirring constantly. Add the remaining vegetables and fry for 2-3 minutes, then add the meat back in. Meanwhile, mix the soy sauce, sherry, starch, stock, and pepper together and pour over the dish. Bring to a boil, wait until the sauce thickens, season to taste and serve with rice.