John Myers
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Beef Strips with Stir-fried Vegetables
The perfect beef strips with stir-fried vegetables recipe with a picture and simple step-by-step instructions.
- 375 g Beef steak
- 2 Red bell pepper approx. 500 g
- 2 Fennel bulbs approx. 500 g
- 4 Carrots approx. 300 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 4 tbsp Oil
- 2 big pinches Salt
- 2 big pinches Pepper
- 1 big pinch Chilli flakes
- 2 tsp Beef broth instant
- Fennel greens for garnish
Prepare beef steak:
- Wash the beef hip steaks, pat dry with kitchen paper, remove any fat and tendons and cut into strips. Quarter the peppers, clean, wash and cut into thin strips.
Prepare vegetables:
- Clean and quarter the fennel bulbs, remove the stalk and cut into thin strips. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable peeler / peeler and cut into decorative carrot slices (approx. 3 – 4 mm thick) with the knife. Peel and quarter the onion and cut into strips. Peel, halve and slice the garlic cloves.
Vegetable pan with beef strips:
- Heat oil (2 tbsp) in a pan, fry the meat strips vigorously and remove from the pan. Add oil (2 tbsp) and stir-fry the vegetables (paprika strips, fennel tuber strips, carrot blossoms, onion strips and garlic clove slices) for about 8 – 10 minutes, add the meat strips again and season with salt (2 big pinches), pepper (2 strong Pinches), chilli flakes (1 big pinch) and beef broth (2 teaspoons instant). Heat everything briefly and serve garnished with fennel greens.
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