Chinese beef with radish

Ingredients for 4 servings:

• 400 g beef fillet(s)
• 2 tsp cornstarch
• 300 g radish(s)
• 30 g chives, Chinese or 6 cloves garlic
• 2 cm ginger root
• 2 tbsp soy sauce, light
• 6 tbsp vegetable oil
• 100 ml water
• 1 tsp Szechuan pepper
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Luo Bo Niu Rou Si

First, slice the beef fillet, then cut it into thin strips. Season with salt and pour over 1 teaspoon of cornstarch dissolved in water. Mix thoroughly and let it rest for at least ten minutes. Peel the radish and cut it into even strips like the beef. Stir-fry the radish in half of the vegetable oil for about one minute. Remove from the pan or wok and briefly fry the beef fillet in fresh oil. Add the radish pieces, diced ginger and garlic, or the sliced ​​Chinese chives. While everything continues to fry for a few minutes, mix the remaining starch with 100 ml of water and the light soy sauce. Pour into the other ingredients and bring to a boil. Roast the Szechuan peppercorns, crush them in a mortar, and season to taste.