Beef Wok with Broccoli, Bell Pepper, Bean Sprouts and Curry Rice

Rice according to the spring rice method / See my recipe: Boil rice) in 350 ml salted water (1 teaspoon), add mild curry powder (1 tbsp) and tear through / mix with a fork.

Cut the hip steak into strips and marinate with rice wine (2 tbsp), light soy sauce (2 tbsp) and sweet soy sauce (2 tbsp) for about 20 minutes. Clean the broccoli, cut into florets, wash, blanch in salted water (1 teaspoon) for about 3 minutes, drain through a kitchen sieve, rinse with cold water and drain well. Wash the bean sprouts in a kitchen strainer and drain well. Clean and wash the peppers and cut into strips. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pepper. Heat the peanut oil (2 tbsp) in the wok and stir the beef strips vigorously in portions and remove them again. Add peanut oil (1 tbsp) and fry the onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Add the broccoli florets, paprika strips and soybean sprouts and sauté / stir-fry for 1 - 2 minutes. Deglaze / pour in the beef stock (400 ml) and season with Easter sauce (2 tbsp), light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), the remaining marinade and salt (1 tsp) and pepper (½ tsp) . Mix the cornstarch (2 tbsp) in a little cold water, stir into the wok, allow to thicken a little and remove the wok from the heat. Serve the beef wok with broccoli, bell pepper, bean sprouts and curry rice.