Chinese beef with broccoli

Ingredients for 4 servings:

• 400 g beef (steak rump)
• 400 g broccoli
• 400 g mushrooms
• 200 g onion(s)
• 100 g cashew nuts, unsalted
• 1 red chili pepper(s)
• 400 ml beef stock
• 4 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 5 tbsp dry sherry
• 3 tbsp lemon juice
• 6 tbsp oil
• 4 tsp cornstarch
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Chinese beef strips with cashew nuts, broccoli, chili, onions and mushrooms

Cut the steak rump into 0.5 cm thin slices. Whisk 1 teaspoon of cornstarch with 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of oil. Mix the beef strips with the mixture and let it sit in the refrigerator for 30 minutes. Meanwhile, wash and trim the broccoli and cut into small florets. If you like, you can also use the stems, which you then cut into 0.5 cm thin slices. Clean the mushrooms and halve or quarter them, depending on their size. Peel the onions and cut them into eighths or even smaller pieces, depending on their size, to create pieces about 0.5 cm wide. Then separate the individual layers of onion to create narrow strips consisting of one layer of onion. Cut the chili pepper into thin rings. Mix the beef stock with the sherry, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, the lemon juice, and 3 teaspoons of cornstarch and set aside. Heat 2 tablespoons of oil in a wok and lightly brown the cashews, stirring constantly. Remove and set aside. Fry the beef strips in batches for about 2-3 minutes, stirring constantly, and add them to the cashews. Add the remaining oil to the wok and then stir-fry the broccoli stalks (if using) for 2 minutes. Add the broccoli florets and fry for another 2 minutes. Then add the onions and after a minute, add the mushrooms. Fry everything together, stirring, for another 3-5 minutes, until everything reaches the desired color. Then add the chili pepper, pour in the seasoning sauce, and bring to a boil. If you don’t like it spicy, omit the chili pepper; if you like it hotter, add more. Add the meat with the seeds and simmer for another 2 minutes. Season with salt and pepper to taste. Thicken again if necessary.