Beef strips with peppers in a wok

Ingredients for 4 servings:

• 375 g beef, tender
• 3 medium-sized green peppers
• 4 chili peppers, red, fresh
• 1 spring onion(s)
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 egg(s), beaten
• 1 tsp cornstarch
• 2 tsp soy sauce
• 2 cl rice wine
• ½ tsp ground black pepper
• 1 tsp sugar
• Oil (peanut oil), for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Halve the bell peppers and chilies, remove the seeds, and cut into thin strips lengthwise. Freeze the beef and cut into thin strips (double the carpaccio thickness). Mix the meat with the marinade ingredients and let it marinate in the refrigerator for 1/2 hour. Heat the wok to high. Add the peanut oil and let it heat up. Briefly fry the beef for about 1 minute, then add the bell peppers and stir-fry briefly for just over 1 minute. Remove both and let drain. Reserve about 1 tablespoon of oil in the wok (do not use new oil), stir-fry the chopped spring onion, chopped garlic, and red chili for a few seconds. Add the other spices, the meat, and the green bell peppers, stir-fry briefly, and serve. This goes best with rice from an Asian store; it’s inexpensive and not just a side dish, but really tasty. If you don’t have a wok, make sure the pan is very hot.