John Myers
Ingredients for 3 servings:
- 500 g rump steak(s) or beef fillet
- 1 bell pepper(s), red
- 1 bell pepper(s), yellow
- 1 bell pepper(s), green
- 5 spring onions
- 1 piece(s) ginger, walnut-sized
- Salt
- pepper, black
- 2 tbsp oil (sesame oil)
- 2 tsp cornstarch
- 25 g mushrooms (Tongku mushrooms), dried
- 5 garlic cloves
- 4 tbsp soy sauce
- 4 tbsp oyster sauce
- 400 ml beef stock
- 1 tsp sugar
- 4 tbsp oil for frying
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Cut the meat into thin slices and mix well with salt, pepper, sesame oil, and 1 teaspoon of cornstarch. Cover and let stand for about 1 hour. Pour hot water over the dried mushrooms and let stand for about 30 minutes. Clean the bell peppers and cut into wide strips. Clean the spring onions and slice them finely. Peel the ginger and garlic and dice them finely. Mix the soy sauce and oyster sauce with the sugar, beef stock, and 1 teaspoon of cornstarch well. Squeeze out the mushrooms, remove the stems, and halve them. Heat a wok and add 2 tablespoons of oil. Fry the ginger, garlic, and spring onion. Add the beef and fry for about 1-2 minutes. Then remove from the pan. Heat 2 more tablespoons of oil in the wok and fry the bell pepper strips in batches for about 3-6 minutes, stirring constantly. Add the mushrooms. Now pour in the sauce. Bring everything to a boil and simmer for 2-3 minutes over medium heat. Finally, add the meat and heat through for about 1 minute. Serve with rice.
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