Spicy beef with vegetables Peng style

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 3 tsp baking powder
• 4 tbsp soy sauce
• 2 tbsp vinegar, Chinese
• some white pepper
• 1 tsp cornstarch, mixed with water
• 4 carrots
• 3 spring onions
• 2 cloves garlic, finely chopped
• 3 bell peppers, green
• some oil
• 1 m.-sized egg(s)
• 1 tsp cornstarch
• 1 tsp soy sauce
• 1 tsp salt
• some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the beef into 5 cm long and 0.5 cm thick strips. Mix with baking powder and let stand for 30 minutes. Mix the egg with 1 teaspoon of salt, 1 teaspoon of soy sauce, and 1 teaspoon of cornstarch and marinate the meat in it for at least 30 minutes. Finely chop the spring onions, garlic, and bell pepper, and thinly slice the carrots. Heat a little oil in a wok and stir-fry the meat until half cooked. Remove from the pan and stir-fry the vegetables in the wok. Then add the meat again. Finally, mix in the Chinese vinegar, soy sauce, white pepper, and mixed cornstarch, mix well, and serve. Season to taste with sugar, if desired. Rice goes best with this dish.