Beef with fresh beans and garlic

Ingredients for 4 servings:

• 800 g beans (Kenyan beans)
• 600 g beef steak(s) (e.g. rump steak or rump steak)
• 1 bunch garlic (garlic grass: Thai garlic)
• 50 g fresh ginger
• 1 piece(s) palm sugar
• 125 ml water, hot
• 500 g Basmati or similar rice
• 6 tbsp peanut oil or sesame oil
• 400 ml gravy

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Thai wok dish

Clean the Kenyan beans and blanch them until al dente. Rinse them with cold water. Cut the meat into strips, peel the ginger, and slice them. Chop the garlic (note: if you don’t have garlic, finely chop about 4 cloves of garlic – but please do not press them!). Chop the palm sugar (available in Asian shops) and dissolve about 1/4 of the slice in 125 ml of hot water. Add the meat juices (I recommend Maggi). Heat the wok until very hot, add the oil, and sear the meat in batches, adding the ginger each time. Use the ginger only as a seasoning for the roast; it does not belong in the dish. Set the cooked meat aside. Heat the dissolved palm sugar in the wok (do not boil), add the meat juices, and let it bubble briefly. Add the meat and beans and let it heat through. Season with pepper and salt, and finally stir in the garlic. Serve immediately with rice. Tip: If the sauce is too thin for you, you can either thicken it a bit with Mondamin or flour the meat strips in Mondamin before frying. It’s better to leave it out; it tastes better!