Beef Teriyaki Style

Ingredients for 2 servings:

• 150 g beef, e.g. fillet
• 250 g sugar snap peas
• 3 stalk(s) spring onion(s), double the amount if thin
• 1 piece(s) ginger root, fresh, peeled, approx. 15 g
• 1 large garlic clove(s)
• 1 tsp honey
• 2 tbsp teriyaki sauce
• 1 ½ tbsp sesame oil, or other vegetable oil
• 2 tbsp white wine, or possibly sake
• 1 large chili pepper(s), red, approx. 10 cm
• 1 lime(s), juice
• 2 tbsp water
• ½ tsp cornstarch
• some sesame seeds, for garnishing
• some sesame oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Beef strips in sweet and spicy sauce with spring onions and sugar snap peas

Cut the beef into wafer-thin strips, spring onions into rings (approx. 0.5 cm thick), and sugar snap peas into bite-sized pieces, if desired. Marinade: Grate the ginger and garlic, deseed the chili and slice into thin rings, and mix with all the other marinade ingredients. Let the beef strips marinate. For thin strips, half an hour is enough. Salt is not necessary; the teriyaki sauce is sufficient. Meanwhile, heat a little sesame oil in a pan, briefly fry the sugar snap peas, then add a little water and sauté until soft. Set aside. Heat the pan, remove the beef from the marinade, drain a little, and fry in the pan until soft. Some of the marinade will come with it when it starts to caramelize. Pour in the rest of the marinade, reduce slightly, add the sugar snap peas, and continue simmering for a few minutes. Add more water as needed. Finally, add the spring onions and continue to sauté until softened but not yet falling apart. Sprinkle with sesame seeds before serving. Serve with rice, such as jasmine or basmati rice.