Beef with onions and snow peas from the wok

Ingredients for 6 servings:

• 1.4 kg beef fillet(s)
• 3 tbsp vinegar (Japanese sushi vinegar)
• 4 tsp, heaped cornstarch
• 8 tsp soy sauce
• 2 tbsp honey
• 1 bottle of peanut oil
• 6 large carrots
• 4 large onions
• 6 bunch spring onions
• 200 g sugar snap peas
• 1 large garlic bulb(s), Chinese (solo garlic)
• 1 jar bamboo shoot(s)
• 2 pinch(s) chili flakes
• 2 tsp pepper, freshly ground black
• 1 bunch of flat-leaf parsley, fresh
• ¼ liter broth
• ¼ liter cream
• 350 g basmati rice, approx. 2 large cups

Instructions

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

Chinese dish

Remove the tendons and fat from the beef fillet, cut the meat into thin 3 cm strips, and place in a container. Whisk together the sushi vinegar, 4 tablespoons of peanut oil, the soy sauce, honey, and cornstarch in a bowl. Then mix well with the meat strips in the container and place the meat in the refrigerator to marinate for 1.5 hours. Cook the rice as usual. In the meantime, cut the carrots into 5 cm strips, peel, halve, and quarter the onions, and remove the individual onion skins. Wash the snow peas, trim off the stem ends, and halve the pods. Peel and finely chop the garlic bulb. Wash the parsley and finely chop it with a sharp knife. Cut the spring onions into 0.5 cm rings. Heat a splash of peanut oil in a wok (the oil is hot enough when bubbles form on a wooden spoon). Brown the meat in batches for two minutes, remove from the wok, and let rest. Brown the carrots in a little peanut oil in the wok, then remove from the wok. Then add the snow peas, onion skins, and spring onions and fry. Add half of the garlic and fry. Add the chili flakes and bamboo shoots. Now you can mix the meat with the resulting juices and all the other ingredients in the wok, adding the black ground pepper and the remaining garlic at the end. Simmer briefly over low heat, add the stock, a little soy sauce, and a small splash of cream, then thicken with a little cornstarch, if desired. Sprinkle with parsley and serve with rice.