Chop Suey with beef

Ingredients for 3 servings:

• 1 tbsp rice wine, Shaoxing, alternatively Sherry fino
• 1 pinch of pepper, freshly ground
• 1 pinch of salt
• 1 tbsp soy sauce, light
• ½ tsp sesame oil
• 300 g beef (beef rump or rump steak)
• 2 broccoli, cut into small florets, blanched
• 2 tbsp vegetable oil
• 1 piece(s) ginger, walnut-sized
• 2 cloves garlic, finely chopped
• 1 m.-sized onion(s), cut into fine rings
• 1 stalk(s) celery, thinly sliced ​​diagonally
• 1 handful of sugar snap peas, halved diagonally
• 6 mushrooms, soaked shiitake
• 10 moo-err mushrooms, soaked
• 1 jar bamboo slices, rinsed
• 1 bunch of spring onions, cut into rings
• 8 water chestnuts, sliced
• 1 tbsp oyster sauce
• 1 pinch of salt
• 1 tbsp soy sauce, light
• 1 tbsp rice wine, alternatively sherry fino
• 50 ml beef broth
• 1 tsp cornstarch, dissolved in water

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

a recipe that does not exist in China

For the marinade, mix the ingredients in a bowl. Wash the meat and pat dry, then cut into very fine strips. Add the meat to the marinade and let it marinate for 20 minutes. The meat should absorb the marinade during this time. In the meantime, blanch the cleaned and chopped broccoli in a large pot of boiling salted water for 1 minute, drain, and refresh in ice water. Pour boiling water over the dried mushrooms and soak for 20 minutes. Prepare the remaining vegetables. Peel the ginger and garlic, and chop both very finely. Drain the soaked mushrooms and squeeze some of the liquid out. Trim the tough stems from the shiitake mushrooms. Also remove the tough ends from the mu-err mushrooms. Slice both mushrooms. Heat 1 tablespoon of oil in a wok and quickly fry the marinated meat. When the meat has changed color, remove it and set it aside. Wipe the wok clean with kitchen paper. Heat the remaining oil in the clean wok. Sauté the onion rings, ginger, and garlic. Then add the celery, snow peas, and broccoli florets and stir-fry. Sprinkle the vegetables with a pinch of salt to retain their beautiful green color. After 3 minutes, add the water chestnuts, bamboo shoots, mushrooms, and spring onions and stir-fry for another 2 minutes. Finally, stir in the meat and deglaze with the stock. Season with soy sauce, oyster sauce, and rice wine. Glaze with the stirred cornstarch and bring back to a boil. Season with freshly ground pepper and drizzle with a little sesame oil. Serve immediately.