Beef skewers with Chinese cabbage and carrots

Ingredients for 2 servings:

• 2 beef steak(s) , from the rump
• 2 carrots
• ½ Chinese cabbage
• 3 tbsp peanuts
• 6 sprigs coriander, fresh
• 2 tbsp peanut oil for frying
• 5 tbsp soy sauce
• 1 lime(s), untreated
• ½ tsp chili flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

You will also need four wooden skewers. Peel the carrots, halve them, and cut them into thin sticks. Quarter the Chinese cabbage, remove the entire stalk, and cut the quarters crosswise into thin strips. Rinse the sirloin steaks, pat them dry, and cut them lengthwise into thin strips. Thread the strips onto wooden skewers in a wavy pattern. Wash the lime, grate half of the zest, and squeeze half of the juice. Mix the soy sauce, lime juice and zest, and chili flakes to make a marinade. Place the meat skewers in a bowl, pour the marinade over them, and marinate for at least 60 minutes. Roast the peanuts in a pan without oil, then immediately remove from the pan, let it cool, and roughly chop. Wash the coriander, spin it dry, pick off the leaves, and roughly chop them. Remove the skewers from the marinade and let them drain slightly. Heat a pan with 1 tablespoon of oil and fry the skewers over medium heat for about 2 minutes. Remove the skewers and keep warm. Add the carrots and 1 tablespoon of oil to the same pan and fry over high heat for about 2 minutes, stirring constantly. Add the Chinese cabbage and fry for another 1 minute. Deglaze with the remaining marinade and a little water and bring to a boil briefly. Heat the skewers again on the vegetables and let everything simmer briefly. Arrange the vegetables on plates, place the skewers on top, and sprinkle with the peanuts and coriander.