Chinese stir-fry with vegetables and beef fillet

Ingredients for 2 servings:

• 120 g beef fillet(s)
• 100 g green peppers
• 70 g mushrooms
• 70 g zucchini
• 30 g carrot(s)
• 40 g bamboo shoot(s) from the jar, use without liquid
• 1 clove(s) garlic
• 1 piece(s) ginger, small
• 1 tbsp oil for frying
• 100 ml vegetable stock
• 100 g rice
• e.g. soy sauce
• n. B. Sambal Oelek

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

Cut the fillet into thin strips and dust with a little cornstarch. Add a little soy sauce and massage it into the meat. Marinate in the refrigerator for a while—preferably overnight. Cook the rice. Cut the bell peppers into strips, and slice the mushrooms, zucchini, and carrots. Boil the carrots in a little water for about 4 minutes, drain, and refresh with cold water. Finely chop the garlic and ginger. Sear the meat in very hot oil in a wok or large pan, remove from the pan, and set aside. First, add the bell peppers to the wok, fry briefly, and sprinkle with salt to keep the color nice. Then add the remaining vegetables and the bamboo shoots from the jar, and fry everything briefly. Reduce the heat. Add the garlic, ginger, and meat and mix with the vegetables. Stir in the cooked rice and continue frying briefly. Add 100 ml of vegetable stock, bring to a boil, and simmer gently for a few minutes to allow the juices to separate from the bottom of the pan. Season to taste with soy sauce and, if desired, sambal oelek.