Beef Asian style

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 1 piece(s) ginger root, fresh, approx. 2.5 cm
• 4 tbsp soy sauce
• 2 tbsp dry sherry
• 1 clove(s) garlic
• 2 carrots
• 2 bell peppers, red
• 100 g beans, green, fine
• 3 tomatoes
• 200 g water chestnuts from the can
• 2 tbsp cornstarch
• 4 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

sophisticatedly seasoned

Cut the meat into thin strips. Peel and finely chop the ginger. Mix the soy sauce and sherry. Stir in the meat and ginger, then cover and let stand in the refrigerator for about 30 minutes. Peel the garlic and carrots. Chop the garlic and finely slice the carrots. Trim, wash, and dice the peppers. Trim and wash the beans. Wash and chop the tomatoes. Drain the water chestnuts and halve them. Remove the meat from the marinade. Stir the cornstarch into the marinade. Heat 2 tablespoons of oil in a pan. Fry the garlic, carrots, peppers, and beans for about 6 minutes, stirring, then remove. Heat the remaining oil and fry the meat on all sides for 2 minutes. Stir in the marinade, vegetable mixture, tomatoes, and water chestnuts, and simmer for 1-2 minutes until the sauce thickens. Serve with steamed basmati rice.