Beef fillet strips in a wok, with coriander, carrots and Chinese cabbage

Ingredients for 1 servings:

• 120 g beef fillet(s)
• 75 g onion(s), diced
• 150 g Chinese cabbage
• 75 g carrot(s), cut into strips
• 2 g coriander leaves, fresh
• 75 g basmati rice
• 150 ml water for the rice
• 10 ml soy sauce
• 2 g sauce thickener, dark
• 1 pinch of salt
• 1 pinch(s) of sugar
• 100 ml water for the wok
• 10 ml sesame oil
• 10 ml sunflower oil

Instructions

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

real Chinese cuisine, quickly prepared

Prepare the 75g of rice as usual. Place the washed rice in a rice cooker or saucepan with twice the amount (150ml) of water and a pinch of salt, bring to a boil, and then turn off and let simmer until all the water is absorbed. Meanwhile, cut the beef fillet into thin strips across the grain. Approximately 2cm wide and 0.5cm thick, and approximately 7cm long. Fry the meat in a hot wok or pan with 10ml sesame oil and 10ml sunflower oil. Add the peeled and diced onion. Once the meat is seared on one side, stir, and continue to sear, then sear the meat on the other side. Peel the carrots, cut them into 5cm long pieces, and then cut these crosswise into small sticks, like thick matchsticks. Cut approximately 4 leaves of the cleaned Chinese cabbage lengthwise down the middle, then cut them crosswise into approximately 5mm thin strips. Add both to the wok with the meat, along with 100 ml water, 10 ml soy sauce, and a pinch of sugar. When the Chinese cabbage has noticeably shrunk while stirring continuously, mix the sauce thickener with 100 ml cold water and add this to the pan along with the washed and torn coriander leaves. When the sauce thickens, the dish is ready and can be served with rice. I also sliced ​​a winter hedge onion into the dish in the picture. The dish gets its interesting flavor from the mix of coriander and soy sauce; the undercooked carrot strips and the Chinese cabbage give it a crispy lettuce-like texture. No additional salt is needed, as the soy sauce is salty enough. Choose a good variety without any flavor enhancers.