Chop Suey with dark sauce

Ingredients for 4 servings:

• 600 g beef goulash
• 2 bell peppers, red and yellow
• 1 small can/n bamboo slices
• 1 stalk(s) spring onion(s)
• 1 onion(s)
• ½ head of broccoli
• 150 g mushrooms
• 1 clove(s) garlic
• 400 g basmati rice
• 1 tbsp vegetable oil, high heat resistant, e.g. peanut oil
• 1 tbsp soy sauce, Japanese (Shoju)
• 1 tbsp soy sauce, dark
• 1 piece(s) ginger, grated
• 1 tsp meat tenderizer
• 2 tbsp oyster sauce
• 100 ml soy sauce, Japanese (Shoju)
• 3 tsp cornstarch
• some palm sugar
• 200 ml water
• chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

almost like in an Asian fast food restaurant

First, cut the goulash into thin slices. Then, make a marinade from the above ingredients and mix the meat well. Cover and let stand in the refrigerator for 30 minutes. Meanwhile, wash the rice and let it soak in plenty of water for 30 minutes. In the meantime, wash and chop the vegetables. Finely chop the garlic. Cut the onions into relatively large pieces. Cut the peppers into diamond-shaped pieces. Remove the florets from the broccoli head. Drain the bamboo shoots. Cook the rice: Drain the spring water, add the same amount of water (400 ml) with a little salt. Bring to a boil and continue simmering with the lid open until the water no longer covers the rice. Close the lid and let it soak over low heat. At the same time, heat the wok on the stove with a little peanut oil over high heat and cook the meat quickly, stirring frequently. Transfer to a bowl and set aside. Make sure to collect any meat juices that have run out. Heat the wok again with a little oil over high heat. Sauté the onions and garlic until translucent, stirring constantly. Then add the broccoli florets, continue stirring for a short while, and finally add the bell peppers, spring onions, mushrooms, and bamboo shoots. Add the sauce ingredients. Spice up with chili powder to taste. You may want to start cautiously with the oyster sauce. The intensity of the flavor varies depending on the manufacturer. Return the meat to the pan and serve with the basmati rice.