Beef with onions

Ingredients for 4 servings:

• 500 g beef fillet(s) or beef steak (of your choice)
• 5 m.-sized vegetable onion(s)
• 1 bunch of spring onions
• 3 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp sambal oelek
• 3 tbsp oil, neutral in taste (e.g. sunflower, rapeseed oil)
• 250 g soybean sprouts
• 250 ml broth
• n. B. Starch flour, approx. 1 – 2 tbsp

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Asian wok dish

Cut the meat into strips, mix with oil, soy sauce, crushed garlic (press), and the sambal oelek, and let it simmer for at least 30 minutes. (Sambal oelek varies in spiciness depending on the manufacturer, so please adjust to your own taste! My sambal is very mild; you can easily handle a tablespoon without burning your tongue.) Cut the onions into half, very thin rings. Coat the hot wok with oil, drain off the excess, and fry the onions until they begin to brown and smell of fried onions. Push the beef to the side or remove it from the wok and sear the beef and marinade until crisp. Mix the cornstarch with 1-2 tablespoons of stock to prevent clumping, add it to the meat along with the remaining stock, and bring to a boil. Add the onions back in, if removed from the wok, as well as the green parts of the spring onions and the bean sprouts. Bring back to a boil briefly. Serve with rice.