Brussels sprouts and meat pan Asian

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• Salt
• 400 ml stock (preferably Asian stock)
• 3 tbsp soy sauce
• 2 tbsp tomato paste
• 3 tsp cornstarch
• 1 garlic clove(s), more if desired
• 400 g beef fillet(s) (possibly also turkey, pork or tofu)
• 2 tbsp oil, neutral or sesame oil
• 100 g soy sprouts (possibly from the jar)
• 100 g bamboo shoot(s) (from the jar)
• 50 g cashew nuts, unsalted, or other kernels
• salt and pepper
• e.g. chili or cayenne pepper
• e.g. coriander or parsley
• Sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Boil the trimmed Brussels sprouts in salted water for about 10-15 minutes (reserve some if necessary) and then rinse in cold water. Alternatively, use frozen Brussels sprouts. Mix together the stock, soy sauce, tomato paste, starch, and crushed garlic. Cut the beef into strips and fry briefly in hot oil (about 1-2 minutes), then remove from the pan. Sauté the cabbage and sprouts, adding a little more oil if necessary. Add the sauce and bring to a boil. Finally, add the meat, season with salt, and pepper. If you like it spicy, add some freshly ground chili or cayenne pepper. A pinch of sugar to taste rounds it off. If you need more liquid, add some Brussels sprout water if necessary. Roast the sprouts in a pan without oil until fragrant and sprinkle over the dish. Sprinkle with herbs – done! Best served with (basmati) rice. Mie noodles also go well. Even Brussels sprout haters can try this stir-fry, which is delicious when cooked in a wok! You can also prepare the stir-fry with just 500g of Brussels sprouts (using the same amount of meat). You can also omit the bamboo shoots. Fresh bean sprouts are, of course, best, but jarred ones work too. You can also (partially) replace the neutral oil with toasted sesame oil, which adds another nuance of flavor. Beef should really only be seared very briefly to keep it tender. If you use turkey or pork, you have to cook the meat thoroughly, but not for too long, so it doesn’t become dry or tough—it will retain its flavor in the sauce, after all.