Beef skewers with Asian vegetables

Ingredients for 2 servings:

• 2 beef steaks (rump steaks)
• 1 bell pepper(s), yellow
• 100 g mushrooms
• 200 g carrot(s)
• 250 g pointed cabbage
• 6 stalks of basil
• 2 tbsp peanuts
• 5 tbsp soy sauce
• 1 tbsp lime juice
• 50 ml vegetable stock
• 3 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp tandoori masala

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Rinse the sirloin steaks, pat dry, and then cut lengthwise into thin strips. Thread the meat strips onto 6 wooden skewers in a wavy pattern. Trim the pointed cabbage, remove the stalks, and cut the leaves into thin strips. Peel and trim the carrots and cut them into thin strips about 4 cm long. Wash the peppers, remove the seeds, and peel if desired, and cut them into thin strips. Clean the mushrooms, trim the stems, and thinly slice the mushrooms. Wash the basil, spin dry, and then roughly chop. Roast the peanuts in a pan without oil, then immediately remove from the pan, let cool, and then roughly chop. Mix together a marinade from the tandoori, soy sauce, lime juice, and chili flakes. Brush the meat skewers all over with the marinade and marinate for 30 minutes. Remove the meat skewers from the marinade, reserving the remaining marinade. Fry the skewers in 2 tablespoons of olive oil in a pan over high heat for about 2 minutes. Remove from the pan and keep warm. Fry the carrots, bell peppers, and mushrooms in the pan with 1 tablespoon of olive oil over high heat for 2 minutes, stirring constantly. Add the pointed cabbage and fry for another 1 minute. Deglaze the vegetables with the remaining marinade and vegetable stock and bring back to a boil briefly. Arrange the vegetables and skewers on plates and serve sprinkled with peanuts and basil.