Beef Gum Pao

Ingredients for 4 servings:

• 500 g beef goulash
• 1 carrot(s)
• 2 bell peppers (pointed peppers)
• 1 bunch of spring onions
• 1 Chinese cabbage
• 1 jar mushrooms (birch boletus)
• Garlic
• Sambal Oelek
• Soy sauce
• cumin
• Ginger
• curry powder
• oil
• vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash or peel the beef goulash, carrot, bell pepper, spring onions, and Chinese cabbage, and cut into thin slices or strips. For the carrot, this works best with a vegetable peeler, as this will result in wafer-thin slices. Add a little oil to the wok and heat it up. Add the goulash slices. Immediately season with plenty of curry, and add garlic if desired. Brown, adding soy sauce and a little water frequently so that the meat is coated in a dark sauce. In another wok (or a regular pan), melt a little butter and lightly fry the chopped carrots, bell pepper, spring onions, and the chanterelle mushrooms in the butter. Season with ginger, cumin, and vegetable stock, if desired. Add to the meat, add the Chinese cabbage, mix, heat briefly again, and season with sambal oelek. Add more soy sauce, ginger, curry, and cumin, if desired. Serve with fragrant rice.