Beef fillet with sage and vegetables from the wok

Ingredients for 2 servings:

• 250 g beef fillet(s) or rump steak
• 2 bell peppers, yellow and green
• 1 zucchini
• 2 small onions or shallots
• 2 cloves garlic
• 1 can of tomatoes, peeled
• 1 pinch(s) of sugar
• 40 g butter
• 10 leaves of sage (large leaves)
• 50 g arugula
• salt and pepper
• some olive oil, for frying
• some Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

quick vegetable and beef pan

Cut the onions, bell peppers, and zucchini into small strips, and finely chop the garlic. Cut the beef into bite-sized strips. Heat the olive oil in a wok and fry the onions. When the onions are slightly translucent, add the bell pepper and zucchini strips and fry briefly. Pull the vegetable strips to the side of the wok and place the meat in the center of the wok and fry. Add the garlic. Once the meat is seared, add the tomatoes, breaking them up if necessary. Season with pepper, salt, and a pinch of sugar (this depends on the tomatoes; some pizza tomatoes are already pre-seasoned, so you’ll need less salt) and reduce the heat slightly. Add the butter and let it melt. Finally, add the sage leaves. Cover the wok and let it simmer for about 5-10 minutes, reducing the heat again. To serve, simply scatter some arugula and a few shavings of Parmesan cheese over the dish. Thin ribbon noodles or rice go well with it.