Hearty Minced Steaks with Curry and Vegetable Mix from Wok

Hearty minced steaks:

1. Soak yesterday’s rolls in water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. All ingredients (250 g pork meat, 1 soaked bread roll, 50 g diced onion, 1 egg, 1 clove of garlic finely diced, 1 piece of ginger finely diced, 1 red chilli pepper finely diced, 1 teaspoon salt, 1 teaspoon sweet pepper, 1 teaspoon mild curry powder, 1 Tbsp sweet chilli sauce and 1 tbsp sweet hoi-sin sauce) in a bowl, mix / knead well and let rest for about 15 minutes. Shape steaks with moistened hands, roll in breadcrumbs, fry in a pan with peanut oil (6 tablespoons) on both sides until golden-brown and keep warm in the oven at 50 ° C until serving.

Curry vegetable mix from the wok:

1. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 mm thick) with the knife. Clean the cauliflower and broccoli and cut into small florets. Clean / remove the threads from the snow peas, wash and cut in half at an angle. Clean and wash the peppers and cut into small diamonds. Peel and quarter the onion and cut into wedges / assemble apart. Heat the peanut oil (6 tbsp) in the wok, add the red curry paste (1 tbsp) and fry / stir-fry. Now add the vegetables one after the other (onion wedges + carrot blossoms, cauliflower florets, broccoli florets, sugar snap peas and red + yellow bell peppers) and fry / stir-fry. Deglaze / pour in the coconut milk (250 ml) and chicken stock (250 ml) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Simmer everything with the lid on for about 7 – 8 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water. Spread the curry and vegetable mix from the wok on plates, place the hearty minced steak on top and serve.