Beef with vegetables

Ingredients for 4 servings:

• 300 g roast beef, e.g. lean rump
• 1 large carrot(s)
• 1 bell pepper(s), green
• 1 small broccoli
• 1 small Chinese cabbage
• 1 m.-sized onion(s)
• 1 clove(s) garlic, finely chopped or diced
• 2 tbsp cornstarch (slightly heaped)
• 1 cup beef stock
• 2 tbsp sesame oil, dark
• 2 tbsp fish sauce
• 2 tbsp oyster sauce
• 1 tsp chili flakes
• some salt
• 1 tsp spice mix (5-spice powder)
• sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Beef Chop Suey

In a freezer bag, combine the sesame oil, oyster sauce, garlic, fish sauce, 5-spice powder, chili flakes, and starch. Slice the beef against the grain into very fine strips/slices. This should be done with a very sharp knife. Place the meat in the bag with the marinade and let it marinate for at least 1 hour while you prepare the vegetables, but preferably 1 hour. Cut the peppers and onions into bite-sized pieces (not too small), divide the broccoli into florets, and slice the carrots diagonally into thin slices. Cut the Chinese cabbage into strips (I only use the fleshy lower part of the leaves). Heat a wok until very hot, add the meat and marinade, and sear until crisp. No special oil is required for searing. However, the meat should not develop a crust; sear until just cooked through. About 5 minutes, depending on the wok. Transfer the meat, including any drippings, to a bowl and set aside. Add a little sesame oil to the wok and fry the carrots and onions. Then add the bell peppers, then the broccoli, and finally the Chinese cabbage. Fry everything, stirring constantly, until it remains crisp. Add the meat again and fold in well. Now add the stock according to your desired sauce. It doesn’t need to be the entire small cup. Bring to a boil. The starch in the meat marinade will thicken the sauce a little. Serve immediately. Fragrant sticky rice goes best with this. P.S. Don’t be afraid of the taste of the fish or oyster sauce. I don’t particularly like fish, let alone oysters or mussels. But this is an Asian seasoning sauce, like our Maggi. It doesn’t really taste of fish or oysters. You should just give it a try. P.S. Of course, you can swap out or vary the vegetables as you like. You should just always cook the meat first and then everything in the wok, from hardest to softest.