Beef strips with peas and peppers

Ingredients for 4 servings:

• 750 g beef from the leg
• 50 ml sunflower oil
• 50 ml soy sauce, dark, naturally brewed
• 2 tbsp, heaped paprika powder, sweet
• 250 g bell pepper(s), cut into fine strips
• 250 g peas, removed from the pod, alternatively frozen
• 150 g shallot(s), cut into fine rings
• 15 g garlic, finely diced
• ½ bunch parsley, finely chopped
• 1 tsp, levelled white pepper, finely ground
• 200 ml vegetable broth or vegetable stock, unsalted
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 25 minutes; Total time approx. 2 days 45 minutes

Cut the meat into thin strips, place it in a sturdy plastic bag with the marinade ingredients, and seal the bag. Knead the meat for about 5 minutes until the ingredients are evenly distributed. Marinate the meat in the refrigerator for 48 hours. Remove the meat from the refrigerator two hours before further processing. Prepare the vegetables, leaves, shallots, and garlic as described in the ingredients list and store them covered. Sear the marinated meat in a wok, stirring frequently, until it begins to brown. Then remove the meat with a slotted spoon and set it aside, covered. In the hot fat, sear the bell pepper strips, shallot rings, and diced garlic, stirring frequently, until they also begin to brown. Add the seared meat and pepper and stir in. Deglaze everything with the stock and bring to a boil. Add the peas, season with salt if necessary, and cover and simmer gently for about 10 minutes. Finally, stir in the chopped parsley. The beef strips are now cooked and can be served with any kind of pasta, rice, or mashed potatoes.