Beef with bean sauce

Ingredients for 4 servings:

• 400 g rump steak(s) or fillet steak, cut into thin slices
• 2 tbsp beans, salted black
• 1 m.-sized onion(s)
• 1 small red bell pepper(s)
• 1 small green bell pepper(s)
• 2 tsp cornstarch
• 125 ml beef broth
• 2 tsp soy sauce
• 1 tsp sugar
• 2 tbsp oil
• 1 tsp garlic, finely chopped
• ¼ tsp pepper, ground black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Recipe cooking class from 30.09.-02.10.05

Rinse the beans several times, drain well, and mash with a fork. Cut the onion into small, wedge-shaped pieces. Halve, deseed, and finely chop the bell pepper. Dissolve the starch in the broth, stir in the soy sauce and sugar. Heat 1 tbsp of oil in a wok and swirl the wok to distribute the oil evenly. Add the garlic, black pepper, onion, and bell pepper and stir-fry over high heat for 1 minute; remove everything. Add the remaining oil to the wok and swirl it around. Add the meat to the hot oil and stir-fry over high heat for 2 minutes until the meat changes color. Stir in the beans, dissolved starch, and vegetables. Bring the sauce to a boil and allow it to thicken.