Beef with vegetables

Ingredients for 2 servings:

• 500 g beef (if possible from the rump)
• 8 tbsp soy sauce, light
• 1 tbsp sake (rice wine)
• 1 tsp, heaped sugar
• 1 piece(s) ginger, approx. 2 cm
• 2 tbsp sesame oil
• 200 g celery
• 100 g carrot(s)
• 1 vegetable onion(s)
• 1 bell pepper(s), green
• 2 chili peppers, red, approx.
• 2 large garlic cloves
• 5 tbsp oil (peanut oil)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Kan Pien Niu Jou Ssu

Wash the meat, pat dry, and cut into 1/2 cm thick and 4 cm long strips. Finely dice the ginger and mix with the soy sauce, rice wine, sugar, and 1 tbsp sesame oil. Add the sliced ​​meat to the marinade and mix carefully. Let the meat marinate for 2 hours. Clean and strip the vegetables and chilies. Peel the garlic and finely chop. Heat a wok or frying pan and sauté the chilies and garlic in 2 tbsp peanut oil (do not overcook, as this will make the garlic bitter). Add the remaining vegetables and sauté for about 2 minutes, then remove from the pan (keep warm if possible). Heat the remaining peanut oil until very hot and fry the meat briefly in batches to prevent it from drying out. Mix the meat with the warm vegetables and drizzle with the remaining sesame oil. Rice goes well with this, of course.