John Myers
Beef and Vegetable Wok with Spaetzle
The perfect beef and vegetable wok with spaetzle recipe with a picture and simple step-by-step instructions.
- 350 g Steak hip TK / in-house production
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Sweet hoisin sauce
- 1 tbsp Sherry
- 2 tbsp Sunflower oil
- 1 Yellow pepper approx. 150 g
- 2 Tomatoes about 150 g
- 2 Red onions approx. 150 g
- 150 g Peas frozen
- 1 Carrot approx. 50 g
- 2 Garlic cloves
- 1 piece Ginger approx. 10 g
- 1 Red chilli pepper
- 150 g Fresh spaetzle from the cooling shelf
- 400 ml Beef broth (2 teaspoons instant)
- 1 tbsp Sweet soy sauce
- 1 tsp Ground turmeric
- 1 tsp Mild curry powder
- 0,5 tsp Ground cumin
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Coriander TK (new in stores from iglo!)
- 2 Basil tips for garnish
- Thaw steak hips a little, wash, pat dry with kitchen paper, cut into strips and marinate with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet hoisin sauce (1 tbsp) and sherry (1 tbsp) for about ½ hour. Mix it up every now and then. Clean and wash the peppers and cut into small diamonds. Cut the tomatoes crosswise, scald with boiling water, leave to steep a little, quench, peel off the skin, quarter, remove the core and dice. Peel the onions and cut into wedges. Peel the carrot with the peeler, cut into thirds and cut into fine strips. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in the wok, fry the beef strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables (garlic clove cubes + ginger cubes + chilli pepper cubes, carrot strips, onion wedges and pepper diamonds + tomato cubes + peas) and the spaetzle one after the other and fry / stir-fry. Deglaze / pour in the beef broth (400 ml) and sprinkle with sweet soy sauce (1 tbsp), turmeric (1 teaspoon), mild curry powder (1 teaspoon), ground cumin (½ teaspoon), coarse sea salt from the mill (3 big pinches) and Season the colorful pepper from the mill (3 big pinches). Let everything simmer for approx. 8-10 minutes with the lid closed. Finally fold in the coriander (1 tbsp / TK). Serve the beef and vegetable wok with spaetzle garnished with basil.
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